Frijoles de la olla is a simple Mexican classic made by pressure-cooking dried pinto beans with onion and cumin until tender. Served in their own broth, these beans are a staple of every Mexican table.
Drain the soaked pinto beans and put them in the pressure cooker with the onion, garlic cloves, cumin, bay leaf and water.
Close the lid, bring the pressure cooker to heat, and once it starts hissing, cook over low heat for 30 minutes, then let the pressure release naturally for 15 minutes.
Open the lid, stir in the salt and olive oil, and serve the beans in their own broth.
If you do not soak the beans overnight, the cooking time nearly doubles; if you forget to soak them, add 25 minutes to the pressure-cooking time.
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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