I wanted to make an authentic but easy bean dish, but it had to get it’s flavor from vegetarian sources since I’m getting ready to cook vegetarian Mexican food this weekend for some friends. As a result I came up with this wonderful Mexican Frijoles Charro recipe. The good news is my friends are Indian, so they like spicy food, but I wanted to create a recipe everyone else could enjoy as well.
Mexican Frijoles Charro
It’s easy to get flavor from bacon. It’s not always that easy to get it from vegetables in a bean dish, where the bean flavor can be overpowering. I decided to try making a sort-of Sofrito to lend flavor to the beans, and to use canned fire-roasted tomatoes. I used fire-roasted in this Mexican Frijoles Charro recipe for the flavor and canned for the ease and the freshness of the tomatoes. This combination worked out very well for me.
The beans were flavorful and creamy thanks to the Instant Pot, and flavorful with all the vegetables. I don’t think you’re meant to be drinking these beans as though they were soup, but I suspect I’ll be doing that. So flavorful! I need to freeze some for the lunch with my friends before I eat too many of those.
Looking for more delicious Mexican recipes? Check out my Air Fryer Chile Rellenos ! They’re sure to be the easiest and tastiest Chile Rellenos you’ve ever had!
Another great Mexican recipe is my Rajas con Crema y Elote . It’s an amazing vegetarian dish that’s done in under 30 minutes!
So the steps to this recipe are:
- Soak the beans
- Make the sofrito by chopping up all the veggies
- Add sofrito, beans, tomatoes and water
- Cook at HP 30 mins, 10 mins NPR, and then QPR. Done!
Mexican Frijoles Charro
Ingredients
- ▢ 1 cup ( 193 g ) dried pinto beans
- ▢ 14 ounces ( 396.89 g ) Canned Fire Roasted Tomatoes
- ▢ 1 cup ( 160 g ) Onion , finely chopped
- ▢ 4 cloves ( 4 cloves ) Garlic , minced
- ▢ 1/2 cup ( 8 g ) Cilantro , finely chopped
- ▢ 1/2 ( 0.5 ) Bell Peppers , finely chopped
- ▢ 1-2 teaspoons ( 1 teaspoons ) Ground Cumin
- ▢ 1-2 teaspoons ( 1 teaspoons ) Kosher Salt
- ▢ 2 1/2 cup ( 625 g ) Water
Instructions
- Soak pinto beans in hot water for 1 hour (quick soak).
- Meanwhile chop and combine tomatoes, onions, garlic, cilantro and spices.
- Add the soaked pinto beans and 3 cups of water.
- Pressure cook for 30 minutes at High Pressure using natural release for 10 mins and then quick pressure release. Inhale the wonderful, layered aroma of the sofrito and beans. My house smells wonderful as I’m typing this for you.
- This step is optional but I used an immersion blender for 10 seconds to mash some of the means and get a little extra thickness into the broth.
- The end result is a flavorful, rich broth with creamy beans in it. Perfect for serving with a little arrounce a la Mexicana, or eating it by itself as soup.
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Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Mexican Frijoles Charro
Ingredients
- 1 cup dried pinto beans
- 14 ounces Canned Fire Roasted Tomatoes
- 1 cup Onion finely chopped
- 4 cloves Garlic minced
- 1/2 cup Cilantro finely chopped
- 1/2 Bell Peppers finely chopped
- 1-2 teaspoons Ground Cumin
- 1-2 teaspoons Kosher Salt
- 2 1/2 cup Water
Instructions
- Soak pinto beans in hot water for 1 hour (quick soak).
- Meanwhile chop and combine tomatoes, onions, garlic, cilantro and spices.
- Add the soaked pinto beans and 3 cups of water.
- Pressure cook for 30 minutes at High Pressure using natural release for 10 mins and then quick pressure release. Inhale the wonderful, layered aroma of the sofrito and beans. My house smells wonderful as I’m typing this for you.
- This step is optional but I used an immersion blender for 10 seconds to mash some of the means and get a little extra thickness into the broth.
- The end result is a flavorful, rich broth with creamy beans in it. Perfect for serving with a little arrounce a la Mexicana, or eating it by itself as soup.
Mexican Frijoles Charro https://twosleevers.com/mexican-frijoles-charro/
This Rajas con Crema y Elote recipe is a great mix of poblano peppers, onions, and corn, cooked in the Instant Pot and finished with a little crème fraîche. Except I didn’t have crème fraîche, and I really didn’t want to go the grocery store for one ingredient. So improvised by using a mix of whipping cream, lemon juice, and sour cream. All this makes is keto-friendly, and of course, delicious!
Rajas con Crema y Elote | Pressure Cooker Recipe
I started out wanting to char the poblanos on my gas stove but it was taking too long and frankly I got a bit bored. Then I remembered when I made Eggplant Baingan Bharta and Baba Ghanoush , I’d just charred the eggplant in the Instant Pot to get the smoky taste I needed.
So I cut the poblanos into long strips, and charred them in the Instant Pot, cooking them in one layer, undisturbed, until the skin-side got black and charred.
At this point, I threw in sliced onions and corn, a little water, cumin and salt and let it cook for one minute under pressure. I finished it with the my version of crème fraîche and it tasted sweet, smoky, and creamy when I was done.
Looking for more great Mexican recipes? Check out my Instant Pot Carne Guisada ! It’s always been one of my favorite recipes to order at a Mexican restaurant, and it’s easily made in your Instant Pot or pressure cooker.
Another great Mexican dish is my Chicken Tinga recipe . It’s a sweet and spicy chicken recipe that makes a great filling for tacos!
Two advantages of making it in the Instant Pot for me were that I didn’t have to stand and char the peppers one at a time and then wait for them to steam, and that I didn’t have to baby sit the dish at all.
The only effort was at charring the peppers in the pan. The rest of it was simply dump and cook. The short cooking time makes the vegetables cook perfectly, while also creating a very flavorful stock which you mix in with the creme.
Rajas con Crema y Elote
Ingredients
- ▢ 1 tablespoon ( 1 tablespoon ) Oil
- ▢ 2 ( 2 ) poblano peppers, , sliced into long strips
- ▢ 1 ( 1 ) Red Onion. chopped , thinly sliced
- ▢ 3/4 cup ( 123.75 g ) Frozen Corn
- ▢ 1/4 cup ( 62.5 g ) Water
- ▢ 1-2 teaspoons ( 1 teaspoons ) Kosher Salt , to taste
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Cumin
For the crême fraîche
- ▢ 1/3 cup ( 80.67 g ) Whipping Cream or Half and Half
- ▢ 1/2 ( 0.5 ) Lemon , , squeezed
- ▢ 1 tablespoon ( 1 tablespoon ) sour cream
Instructions
- Heat Instant Pot on Sauté, and when hot, add oil and spread it on the bottom.
- Spread the sliced poblanos, skin side down and let them burn a bit without disturbing them, about 5-8 minutes.
- Add in onions, corn, water, cumin, and salt.
- Close Instant Pot and cook on LOW pressure for 1 minute, release pressure quickly.
- Meanwhile, mix all ingredients for the crême fraîche and once the vegetables are done, mix in the crême fraîche gently.
- Sprinkle with a little addition powdered cumin for fragrance if desired.
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Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
