Here’s what I used:

  1. - 1 Tablespoon vegetable oil

  2. - 1 Anaheim pepper, seeded and diced

  3. - 1 (12 ounce) lite beer

  4. - 1 Tablespoon dried minced onion

  5. - 2 teaspoons ground cumin

  6. - 1/2 teaspoon dried cilantro

  7. - 1/2 teaspoon dried oregano

  8. - 2 cups cooked Basic White Beans

  9. - 1 Tablespoon vegetable oil for drizzling

  10. - 2 teaspoons kosher salt, or to taste


In the pot of your pressure cooker, warm the oil.  Add the diced pepper and sauté until soft.  Pour in the beer.  Add minced onion, cumin, cilantro, oregano and stir to combine.  Add the Basic White Beans and salt (if desired, or wait until the end to adjust).  Without stirring, drizzle the top of the beans with a Tablespoon of oil.  Lock the lid of the pressure cooker in place and cook over High Pressure for 10 minutes.  Release the pressure naturally.

Once the pressure has released, carefully remove the lid to avoid any escaping steam.  Spoon the beans into the work bowl of your food processor (or any sort of chopping device, or use a potato masher depending on what type of texture you desire).  Puree the beans (in batches if necessary as they will expand) - then add them back to the pot of the pressure cooker.  Bring the bean mixture back up to a simmer to reduce any excess liquid and to thicken.  Taste and adjust for salt and seasoning.

Serve with a few shreds of cheese on top and ENJOY!!!

P.S. ... If you’re new to cooking dried beans - you might enjoy the following - Check out the full listing of Bean Recipes and Leftover Makeovers ... also check out the Soup and Chili Recipes as many of them contain dried beans.

And if you’re looking for recipes that use the Pressure Cooker - check out the Pressure Cooking page under the Cooking Method Index.  ENJOY!