frijoles-de-la-olla

🥘 Ingredients

• dried pinto beans (12 ounces)
  2 cups
• dried ancho chile (stemmed, seeded and rinsed)
  1
• dried pasilla chiles (stemmed, seeded and rinsed)
  3
• dried guajillo chiles (stemmed, seeded and rinsed)
  2
• dried avocado leaf
  1
• dried bay leaves
  2
• black garlic cloves (peeled)
  2
• mixed dried mushrooms (coarsely crumbled if large)
  1/4 cup
• kosher salt
  1 tbsp
• jalapeños (halved lengthwise)
  2
• dried
• dried
• dried
• kosher
• corn tortillas
  8
• mixed
• cilantro leaves (tightly packed)
  1/4 cup
• ripe Hass avocados (pitted, peeled and sliced)
  2
• jalapeños
• kosher

🍳 Cookware

• electric pressure cooker
• comal
• skillet
• comal
• skillet

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.

   dried pinto beans: 2 cups (12 ounces), dried ancho chile: 1 (stemmed, seeded and rinsed), dried pasilla chiles: 3 (stemmed, seeded and rinsed), dried guajillo chiles: 2 (stemmed, seeded and rinsed), dried avocado leaf: 1, dried bay leaves: 2, black garlic cloves: 2 (peeled), mixed dried mushrooms: 1/4 cup (coarsely crumbled if large), kosher salt: 1 tbsp
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.

   jalapeños: 2 (halved lengthwise)
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.

   dried
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.

   dried, dried, kosher
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.

   corn tortillas: 8
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.

   mixed, cilantro leaves: 1/4 cup (tightly packed), ripe Hass avocados: 2 (pitted, peeled and sliced), jalapeños, kosher