– Olive Oil – Onion – Garlic – Tomato – Tomato Paste – Poblano Pepper – Dry Pinto Beans – Low Sodium Veggie Broth – Dried Oregano – Cumin – Paprika – Bay Leaves
Using an electric pressure cooker, set to saute. Add olive oil, minced garlic & chopped Poblano pepper.
Add in the onion, tomato, and tomato paste. Cook until tender. Add salt to taste, cumin powder, paprika, and dried oregano.
Add in the beans and broth and drop in the bay leaves. Cook on high pressure for 45 to 50 minutes for well done.
Allow a complete natural release. Serve Immediately. Garnish with pico de Gallo, cilantro, and avocado if desired.