frijoles-de-la-olla

🥘 Ingredients

• dried pinto beans 2 cups
• dried ancho chile 1
• dried pasilla chiles 3
• dried guajillo chiles 2
• dried avocado leaf 1
• dried bay leaves 2
• black garlic cloves 2
• mixed dried mushrooms ¼ cup
• kosher salt 1 tbsp
• jalapeños 2
• dried
• dried
• dried
• kosher
• corn tortillas 8
• mixed
• cilantro leaves ¼ cup
• ripe Hass avocados 2
• jalapeños
• kosher

1. 1

   Add dried pinto beans , dried ancho chile or dried pasilla chiles , dried guajillo chiles , dried avocado leaf , dried bay leaves , black garlic cloves or regular garlic cloves{2}(peeled), mixed dried mushrooms , kosher salt (Diamond Crystal), and 8 cups water to an electric pressure cooker (such as an Instant Pot), and set to cook for 40 minutes at high pressure.
2. 2

   During the last few minutes of cooking, lightly char jalapeños over the open high flame of a gas burner, or sear them on a comal or in a dry, heavy skillet over medium-high heat until blackened and beginning to soften, 3-5 minutes over a flame or about 10 minutes in a skillet. Use heatproof tongs to turn occasionally. Once cooked, set aside.
3. 3

   Once the pressure cooker has completed cooking, carefully release the pressure to open the lid. Taste test at least 5 dried pinto beans to make sure they are all tender and fully cooked. If any are not, set the machine to its “sauté” function and bring the liquid to a boil. Simmer until the beans are smooth and soft.
4. 4

   Discard the dried avocado leaf and dried bay leaves. If you’d like a more full-bodied broth, transfer the chiles, garlic and 1 1/2 cups cooking liquid to a blender or food processor, blend until completely smooth, and return to the pot of beans. Taste for kosher salt and adjust as needed.
5. 5

   Warm the corn tortillas over the open flame of a gas burner or on a comal or in a dry, heavy skillet over medium-high heat until soft.
6. 6

   Divide the beans and rehydrated mixed dried mushrooms among bowls, then top with cilantro leaves , ripe Hass avocados , and charred jalapeños . Sprinkle a pinch of kosher salt on the avocado slices and serve with the warmed tortillas.