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Mexican Beans

6 – 8 servings


500 g. dried beans


2 tsp. onion powder

1/8 tsp. garlic powder

2 tsp. paprika powder

1 tsp. cumin (spiskummin)

1 Tbsp. olive oil

1 pkg. tomato sauce

½ Tbsp. vegetable seasoning

¼ tsp. salt



1. Rinse dry beans and check for stones and clods of mud.

2. Soak beans in plenty of water for 8-12 hours. Drain and rinse them when soaked.

3. Once soaked it is possible to freeze the beans for later use in serving size packages.

4. Place the beans in a pressure cooker and cover with water (I use boiling water so that it is quicker) about 3 cm above the beans.

5. Add all the remaining ingredients including salt to the beans.

6. Put on the lid and close the pressure cooker properly.

7. Turn the heat to high until the pressure regulator starts to move.

8. Lower the heat to medium and set the timer for 15 – 17 minutes.

9. Towards the end of the time be careful so that the beans do not start to burn (I smell when it starts to get a little burn smell).

10. Carefully take the pressure cooker off the plate so as not to burn yourself, and so that the regulator does not come off. Place in the sink and let cold water run over the pot until the lock on the lid opens and you can remove it.

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