Mexican style Beans
Mexican Style Beans is a quick and easy side made using dry beans that you can have along with any flavorful Mexican rice or roll it up into a burrito.
Ingredients
- 2 Tbsp Olive Oil - 2
- 1 medium Onion + for topping (finely chopped)
- ½ Jalapeno (de-seeded and finely chopped)
- 5 cloves Garlic (finely chopped)
- 1 large Tomato + for topping (chopped)
- 1 tsp Salt (adjust per taste)
- ¾ tsp Red chilli powder
- ¾ tsp Roasted cumin powder
- 1 Cup Red Kidney Beans | Rajma
- 2 Cups Water
- Avocado - For topping
- Cilantro - For topping
- Lime - For topping
Instructions
- First, wash the beans and keep aside. In a pressure cooker pan, heat the oil and add the chopped onion, jalapeno and garlic. Saute until the onions are translucent.
- Add the tomatoes and give a quick mix. Add the salt and saute for about 1 minute.
- Add the red chilli powder, cumin powder and give a quick stir. Add the beans, water and mix well.
- Pressure cook the beans for about 4-5 whistles or until fully cooked. Wait until the pressure subsides before opening the lid of the cooker.
- Serve hot with a topping of tomatoes, onions, avocado, cilantro and a squeeze of lime.
Notes | FAQ
- The cooking time would depend on the size of your pressure cooker and stove settings.
- In case you do not have a pressure cooker, you can cook the beans covered in a regular pan. However, the cooking time would greatly increase.
- I have made this recipe with red kidney beans. You can also use traditional Mexican beans like pinto beans or black beans.
- I do not like smoky flavor in the dish. However if you like, you can add a pinch of smoked paprika and also use a fire roasted tomato instead of the regular tomatoes.