1 pound dry Rojo Chiquito Beans*
3 pounds Tomatoes
2 large Onions
1 7 oz can Chipotle Chilies in Adobo**
1/2 Tablespoon Kosher Sea Salt
1 teaspoons cracked Black Pepper
4 cloves chopped or minced Garlic
1 Tablespoon ground cumin
1 Tablespoon dried Mexican Oregano
1/4 teaspoon ground Cloves
2 Bay Leaves
1 Tablespoon Liquid Smoke
4 Tablespoons Olive Oil
6 cups Broth of your choice
3 Tablespoons Toasted Cumin Seeds
1/2 cup fresh Oregano Leaves
Sour Cream or Mexican Crema
Clean and cut onions and tomatoes. Seeding tomatoes and cutting into halves or quarters depending on the size of the tomatoes being used. Slice onions into thick slivers.
Rinse beans, then start layering the ingredients into the instapot:
Tin of chipotles
Salt, pepper, cumin, oregano, cloves and bay leaves
Onions, olive oil, liquid smoke and broth
Pressure cook on high for 1 hour 30 minutes.
Let pressure release naturally for at least 15 minutes, but optimally for 30 minutes.
Toast cumin seeds for garnish by folding into a foil packet, seeds should be one layer. Turn a burner on high and allow to get hot. Cut the heat on the burner and place to foil packet directly on the burner for 5-10 seconds. You will hear the seeds move in the packet, remove quickly and allow to rest in the packet until ready to serve.
Ladle beans and tomatoes into bowls and garnish with sour cream, toasted cumin seeds and fresh oregano.
*You can use any dried beans you have on hand, but the cooking time may vary. For this photographed recipe I used India Tree Rojo Chiquito Beans.
**You can modify the spice level on this dish by not adding all the tinned chipotles for a milder version. The entire tin will give you a medium heat. If you like it extra spicy, add two tins of chipotles in adobo.
Makes 6-8 large dinner sized portions