Legumes
Frijoles de la olla is a simple Mexican classic: dried pinto beans cooked with onion and cumin in a pressure cooker until tender. Served with their cooking liquid, these beans are a staple on Mexican tables.
Drain the soaked pinto beans and add them to the pressure cooker. Add the onion, garlic cloves, cumin, bay leaf and water.
Close the lid and place the pressure cooker over the heat. Once it comes to the boil, reduce the heat to low and cook for 30 minutes. Then let the cooker stand for 15 minutes while the pressure releases naturally.
Open the lid and add the salt and olive oil. Stir the beans with their cooking liquid and serve.
Without an overnight soak, the beans take almost twice as long to cook. If you forget to soak them, extend the pressure-cooking time by 25 minutes.
Fasulyeyi ıslatmayı unutursam düdüklüde kaç dakika pişirmem gerekiyor, tarifte ıslatılmış hali için 30 dakika yazıyor ama benimki kuru haldeydi ve tencereyi açtığımda hâlâ diri duruyordu, tekrar kapatıp biraz daha pişirdim.
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