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 beansMake the sofrito by chopping up all the veggiesAdd sofrito, beans, tomatoes and waterCook at HP 30 mins, 10 mins NPR, and then QPR. Done!
Don’t forget to check out my other Best-selling Instant Pot Cookbooks!
Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
