Lentil-Bean Chili

This is the chili that I make most often these days. The lentils really add to the texture. First pressure cook the lentils, spices and most of the vegetables, then stir in the other beans and corn. A great dish to prepare hours ahead of time and then reheat just before serving. Freezes well.

2 cups chopped onion

1 cup chopped mushrooms

4 cups water

1 cup dry lentils

1 chopped bell pepper

2 to 3 cloves garlic, minced

1 stalk celery, diced

1 carrot, diced

1 Tablespoon chili powder

1 Tablespoon cocoa powder

2 teaspoons oregano

1 teaspoon cumin

1 teaspoon onion powder

1 teaspoon garlic powder

1 28 oz. can crushed tomatoes

1 8 oz. can tomato sauce

1 can black beans

1 can kidney beans

1 cup frozen corn

In a pressure cooker, saute' onions and mushrooms in 2 tablespoons water for about 6 minutes. Add 2 more tablespoons water, the garlic, celery, carrots, spices and cook one more minute. Stir in remaining water, the lentils, crushed tomatoes and tomato sauce. Cook under pressure 22 minutes. Stir in black and kidney beans and corn.

Optional: add a cup of diced zucchini, butternut squash, or beets along with the lentils.

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Instructions for cooking in a regular pot on top of the stove: Saute' onions and mushrooms in 2 tablespoons water for about 6 minutes. Add 2 more tablespoons water, the garlic, celery, carrots, spices and cook one more minute. Stir in remaining water, the lentils, crushed tomatoes and tomato sauce. Reduce heat to simmer about 40 minutes or until lentils are very tender. Stir in black beans, kidney beans and corn, and cook about 10 minutes longer.

Note: After cooking the chili (or any other big batches of food), I like to pour it into a large shallow casserole dish to cool as quickly as possible before refrigerating. A fan sitting on the counter, pointing at the dish will help it cool. Stir occasionally.

Cowboy Caviar

Very quick and easy to prepare! Use as a cold main dish, side dish or dip for tortilla chips.

Salad

1 15 oz. can black beans, drained

1 15 oz. can red kidney beans, drained

1/2 cup frozen corn

1 large stalk celery, chopped

3 Tablespoons minced red onion

Dressing

1/2 cup mild salsa

1 Tablespoon lime or lemon juice

1/2 to 1 teaspoon chili powder

In a large bowl, combine the salad ingredients. In a small bowl or cup, mix the dressing ingredients. Pour the dressing over the salad and toss. Refrigerate at least two hours before serving.

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Optional: chopped avocado, chopped tomato, chopped bell pepper, chopped jalapeno, minced fresh parsley or cilantro

Substitute cooked black-eyed peas (aka cowpeas) for the red kidney beans.

Bean with "Bacon" Stew | Pressure Cooker

Tastes like bean with bacon soup, but it's vegan and has no oil.

1 pound dry pintos, soaked in water over night, drained
4 cups bean cooking liquid
1 chopped onion , about 1 1/2 to 2 cups
1 cup chopped mushrooms
2 diced carrots
1 chopped stalk of celery
2 cloves minced garlic
1 can tomato paste
2 Tablespoons soy sauce or liquid aminos
1 Tablespoon maple syrup
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon salt (optional)
1/2 teaspoon thyme
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper

Cook the soaked pintos with 6 cups fresh water and one bay leaf under pressure 44 minutes with natural release. Remove bay leaf. Drain, reserving the cooking liquid.

Saute' onion and mushrooms in a small amount of water for 5 minutes. Add 4 cups of the reserved bean cooking liquid and all the other ingredients except the beans. Cook under pressure for one minute and quickly release pressure.

Stir in the cooked beans.

* * *

Soup variation: Add a pound of fresh tomatoes, diced (or one 15 oz. can of diced tomatoes, undrained) along with the tomato paste, vegetables and spices. Also, add any remaining bean cooking liquid. As per the instructions above, cook under pressure for one minute, quickly release pressure, stir in the cooked beans.

Southwest Jambalaya | Vegan, No-oil | Pressure Cooker

This recipe is similar to chili but with lots more vegetables. Traditionally, jambalaya has rice mixed in, but I like to make it without the rice and then spoon it over a bed of cooked brown rice. The instructions are for a pressure cooker, but you can instead cook the jambalaya in a large regular pot on top of the stove until the vegetables are tender, about twenty minutes, and then stir in beans, corn and kale.

1 onion, chopped (about 2 cups)
1 cup chopped mushrooms
1 red bell pepper, chopped
1 carrot, sliced
1 stalk celery, sliced
2 cloves garlic, minced
1 14 oz. can diced tomatoes
1 8 oz. can tomato sauce
8 cups assorted vegetables (such as zucchini, green beans, cabbage) cut bite-sized
1 1/2 cups water
1/2 cup salsa
1 Tablespoon soy sauce
2 teaspoons chili powder
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
2 cans black beans, drained (about 3 cups)
1 cup frozen corn
2 cups chopped fresh kale or spinach

In a pressure cooker, saute' onions and mushrooms in 2 Tablespoons of water for about 5 minutes. Stir in bell pepper, carrot, celery, garlic, diced tomatoes, tomato sauce, 8 cups assorted vegetables,
1 1/2 cups water, salsa, soy sauce and spices. Lock lid on and bring to pressure for 0 (zero) minutes. Release the pressure quickly, then stir in beans, corn and spinach or kale.

Pasta and Beans

2 cups onions, diced
1 cup mushrooms, chopped
2 to 3 cloves garlic, minced
1 1/2 cups water
1 teaspoon onion powder
1 teaspoon oregano
24 oz. pasta sauce
1 15 oz. can diced tomatoes, undrained
1 15 oz. can white beans, drained
1/2 cup fresh or frozen corn
16 oz. Rigatoni or other pasta

In a large skillet, saute' onion and mushrooms in 2 Tablespoons of water for 10 minutes, adding more water, a tablespoon at a time, when necessary to keep food from sticking to the pan. Add garlic and cook one more minute. Pour in remaining water, seasonings, pasta sauce, tomatoes, beans and simmer 20 minutes.

In a large pot, boil pasta according to directions on package. Add corn to the boiling water during the last 5 minutes of cooking. Drain pasta/corn and stir together with the tomato/bean mixture.

Chickpea Vegetable Curry - Pressure Cooker

1/4 cup water
1 onion, diced
1 cup mushrooms, chopped
4 cloves garlic, minced
1 Tablespoon curry powder (or 1 1/2 teaspoons cumin and 1 1/2 teaspoons turmeric)
1 Tablespoon chili powder
1 teaspoon paprika
1/2 teaspoon ground ginger

1 1/2 cups water
1 bay leaf
1 15 oz. can diced tomatoes
1/2 of 6 oz. can tomato paste
1 15 oz. can coconut milk
1 red bell pepper, diced
1 carrot, chopped
1 stalk of celery, chopped
2 cups cauliflower, cut into small florets

3  cups cooked chickpeas, drained (2 -15 oz. cans)
1 cup frozen green peas

In the pressure cooker, saute' onions and mushrooms in 2 tablespoons of water for 5 minutes. Add 2 more tablespoons water along with the garlic, curry powder, chili powder, paprika, ginger and cook one minute.

Stir in 1 1/2 cups water, diced tomatoes, tomato paste, coconut milk, red bell pepper, carrot, celery, cauliflower and bay leaf,. Cook under pressure for 1 minute. Release pressure quickly. Stir in green peas and cooked chickpeas. Remove bay leaf.

Serve over cooked rice or potatoes.

* * *

To cook one pound of dried chickpeas, place beans in pressure cooker with 8 cups of water. Cook under pressure for 33 minutes and allow pressure to release naturally. Makes about 6 1/2 cups.

White Bean, Tomato and Kale Stew

1 onion, chopped (about 2 cups)
1 cup chopped mushrooms
1 cup chopped red bell pepper
1 cup chopped celery
1 cup uncooked brown rice
2 cloves garlic, minced
1 15 oz. can diced tomato, undrained
1 8 oz. can tomato sauce
2 teaspoons oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoons paprika
2 cups water
2 cans cooked white beans, drained (about 3 cups)
3 cups roughly chopped fresh kale
1/2 cup chopped fresh basil

In a pressure cooker, saute' onion and mushroom in a small amount of water for 5 minutes.

Add bell pepper, celery, brown rice, garlic, tomato, tomato sauce, oregano, garlic powder, onion powder, paprika, and water. Cook under pressure for 25 minutes. Allow pressure to release naturally.

Stir in white beans, kale and basil.

* * *

Instructions for cooking in a regular large pot instead of a pressure cooker:

After sauteing onion and mushroom, simmer rice, garlic, tomato, tomato sauce, oregano, garlic powder, onion powder, paprika, and water, covered for 45 minutes. Turn off heat. Stir in white beans, kale and basil.

Chickpea Curry - Pressure Cooker

1 onion diced (1 to 2 cups)
1 cup mushrooms, chopped
2 carrots, chopped
1 stalk celery, chopped
1 cup orange bell pepper, chopped
4 cloves garlic, minced
1 6 oz. can tomato paste
1 14 oz. can diced tomatoes
1 Tablespoon curry powder*
1 Tablespoon chili powder
1/2 teaspoon ground ginger or 1 Tablespoon fresh minced ginger
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
5 1/2 cups water
1 to 2 bay leaves
1 lb chickpeas, dry
salt and pepper to taste
optional: 1 cup coconut milk

Saute' diced onion and mushrooms for 2 minutes. Add carrots and celery and cook another minute. Add 2 tablespoons water, bell pepper, garlic, tomato paste, curry powder, chili powder, and ginger, paprika, onion powder and garlic powder and cook another minute. Stir in 5 1/2 cups water, bay leaves and chickpeas. Cover and cook under pressure for 35 minutes and allow steam to release naturally. Remove bay leaves. Stir in salt and pepper to taste, and optional coconut milk.

* Or 1 1/2 teaspoons cumin and 1 1/2 teaspooons turmeric

Black Bean Sweet Potato Bars

Sweet potatoes give these bars a moist cheesecake-like texture. Similar to Black Brown Brownies,

1 can black beans, drained (or 1 3/4 cup home-cooked black beans)
1 cup baked sweet potato, peel removed, mashed
3/4 cup dates without pits (firmly packed)
1 teaspoon vanilla
1 Tablespoon ground flax seed
2 Tablespoons peanut butter
1/2 cup cocoa powder

Place all ingredients except cocoa powder in a food processor. Process until smooth. Add the cocoa powder and process until all the ingredients are mixed well.

Spread mixture into an 8" x 8" baking pan lined with parchment paper. Bake at 350 degrees for about 40 minutes or until the top looks cracked and the edges are pulling away from the sides of the pan.

Cool. Store in fridge.

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Sweet Potato Note: To bake sweet potatoes in a conventional oven, poke holes all over with a fork. Place the sweet potatoes on a baking sheet lined with parchment paper. Bake at 350 degrees for about an hour or until syrup starts to seep out of the potatoes and a fork inserted in the middle goes in easily.

Instant Pot: Place whole sweet potatoes on steamer rack and add 1/2 cup water. Cook under pressure for 14 minutes. Allow pressure to release naturally.

Cooked sweet potatoes will keep for a week in the fridge or 4 to 6 months in the freezer.

Black-Eyed Pea Succotash

1 onion (about 2 cups) chopped
1 cup chopped mushrooms
2 cloves garlic, minced
1/8 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon turmeric
1 teaspoon ground coriander
2 large fresh tomatoes or 1 (15 oz.) can undrained diced tomatoes
3 cups of cooked, drained, black-eyed peas*
2 cups corn

In a large skillet saute' onions and mushrooms for 5 minutes or until onions are translucent. Add two tablespoons of water, the garlic and spices and cook one minute longer. Stir in the black-eyed peas, tomatoes and corn and cook over low heat until heated through, adding a small amount of water if necessary.

Serve as a stew or as a topping for baked potato or rice.

*Pressure cooker method using dry, uncooked, unsoaked black-eyed peas:
Dry-saute' the onions and mushrooms in the pressure cooker for two minutes. Add two tablespoons water, the garlic and spices and cook one minute. Stir in 2 1/2 cups water, the tomatoes and 1 1/4 cups dried black-eyed peas (1/2 lb). Lock cover on and cook under pressure for 7 minutes. Allow natural pressure release. Stir in the corn.

Seasoned Black Beans - Pressure Cooker

Starting with dry beans, quickly cook up a batch of black beans to serve over rice, potatoes or salad. Top with salsa and guacamole if desired.

1 pound dry black beans (about 2 1/2 cups) soaked overnight and drained
2 cups onion, chopped
1 cup mushrooms, chopped (optional)
2 or 3 cloves of garlic, minced
1 Tablespoons chili powder
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1 teaspoon salt-free seasoning
5 1/2 cups water
2 bay leaves
1 teaspoon vinegar

In the pressure cooker, saute' the onions and mushrooms for 5 minutes. Add 2 tablespoons of water, the garlic, herbs and spices and cook 1 minute longer. Pour in the water, stir in the bay leaves and black beans. Close lid and cook under pressure for 40 minutes. Allow natural pressure release. Check beans for tenderness, cook longer if needed. Remove the bay leaves. Add the vinegar.

Adjust the seasonings to your liking.

Leftover beans keep for about four days in the refrigerator or for up to six months in the freezer.

seasoned black beans, broccoli, cauliflower and carrots,
 red cabbage and onions

Sofritas - No Oil

Sofritas means "gently fried" and in this no oil recipe it is the onions that are fried or rather dry-sauteed. Add the tofu, the blended sauce, and pintos and in a few minutes the deeply flavored, slightly spicy mixture is ready to serve over rice, corn, baked potatoes or rolled into burritos.

3 Chipoltle Peppers in Adobo Sauce*
3 cloves of garlic, peeled
2 tomatoes or 1-15 oz. can
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1/2 teaspoon salt (optional)
1/2 teaspoon sugar (optional)
1 cup diced onion
1 cup chopped mushrooms (optional)
1 16 oz. firm or extra-firm tofu, quickly drained (no need to press the water out)
1 15 oz. can pinto beans, drained

Blend the first seven ingredients together. This will be the sauce.

In a large skillet, dry-saute' the onion and mushrooms for about five minutes or until the onion is translucent. Push the onions to the outer edges of the pan and crumble the tofu into the center of the skillet. Cook until most of the water evaporates from the tofu. Stir in the blended sauce and drained beans and cook over low heat until heated through.

*Find Chipoltle Peppers in Adobo Sauce in the Mexican food section of the market near the salsa and enchilada sauce. One small can has enough peppers to make this recipe about four times. Store leftover Chipoltle peppers with Adobo sauce in the fridge or freezer.

White Beans, Peas and Carrots

This is one of my favorite pressure cooker recipes. The ingredients are ones that I usually have on hand. Serve this tasty Asian flavored stew on top a bed of cooked brown rice.

1 large diced onion (2 to 3 cups)
2 to 3 cloves garlic, minced
1 1/2 cups chopped mushrooms
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt-free seasoning
1/2 teaspoon thyme
1/8 teaspoon red pepper

1 cup water
3 carrots, sliced
1/4 cup soy sauce
2 Tablespoons tahini or peanut butter

1 1/2 to 2 cups cooked white beans, drained (15 oz. can)
2 cups frozen green peas

As with most pressure cooker recipes, I like to get all the ingredients prepped and measured before turning the Instant Pot (electric pressure cooker) on.

Dry saute' the onions about 5 minutes.  Add the mushrooms and cook 2 minutes. The mushrooms will probably have released some moisture into the bottom of the pan. If not, add two tablespoons of water. Add the garlic and spices and cook 1 minute.

Stir in the cup of water, carrots, soy sauce and tahini.

Close the lid and cook under pressure for 2 minutes. Release the steam quickly. Turn the pressure cooker off. Open lid and add the beans and peas. Close the lid and let rest for 10 minutes.

Variation: Use red kidney beans instead of white beans.

Optional: Add a cup of fresh or frozen corn along with the peas.

Note: If you don't have a pressure cooker, use a large covered skillet and cook 15 to 20 minutes or until the onions and carrots are very tender, adding more water if necessary.

Bean and Rice Salad

Bean and Rice Salad is a good way to use up any kinds of left over cooked beans and grains. The chili powder gives the dressing a southwestern flavor. Enjoy this dish cold from the fridge as a salad or warm up portions to wrap in tortillas or collard greens.

Bean and Rice Salad

2 cups cooked beans
2 cups cooked rice
2 tomatoes, chopped
1 stalk celery, chopped
1/2 cup onion, chopped
1/4 cup parsley, chopped
1 cup green peas (optional)

Dressing

1/4 cup lemon juice
1 to 2 cloves of garlic, minced
1 teaspoon chili powder
1 tablespoon prepared mustard
1 tablespoon maple syrup
1/4 teaspoon black pepper
1/4 teaspoon salt (optional)

Lentils Marinara

Serve this versatile sauce over rice, potatoes, raw zucchini noodles, any cooked vegetables or pasta. It's even good by itself as an Italian flavored stew.

1 onion, diced
1 stalk of celery, diced
1 carrot, diced
2 to 4 cloves of garlic, minced
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
3 cups veggie stock (or water)
1 cup tomato sauce
1 cup dried lentils
2 finely diced tomatoes (or a 14.5 oz can)
1 to 2 bay leaves

In a large skillet dry-saute' onion, celery, and carrot 10 minutes .  Add 2 tablespoons of stock, the garlic, oregano, basil and thyme and cook for 1 minute.   Pour in the rest of the stock, the tomato sauce, diced tomatoes, lentils and bay leaf and cook for about 45 minutes or until the lentils are tender.

Options:  Add chopped bell pepper and/or sliced mushrooms along with the onion.
                Garnish with chopped fresh parsley

Braised Lentils

Braised Lentils are full of flavor without any added oil. Serve this satisfying stew over rice or baked potatoes or in a bowl by itself. Leftovers are great!

3 1/2 cups vegetable stock (divided)
1 onion, diced
1 stalk celery, diced
1 carrot, diced
1 to 2 cloves garlic, minced
1 Tablespoon ketchup
1 teaspoon Dijon mustard
1 teaspoon salt-free seasoning
3/4 cup wine (red, pink or white)
1 bay leaf
1 1/2 cups lentils

Heat 1/4 cup vegetable stock in a large skillet. Saute' the onion, celery and carrot for 5 to 10 minutes.

Add another 1/4 cup veg stock, garlic, ketchup, mustard and salt-free seasoning and cook one more minute.

Stir in the remaining vegetable stock, wine, bay leaf and lentils. Cover and simmer 45 minutes. Check the lentils and cook 10 or 20 minutes longer until the lentils are very tender. Remove bay leaf.

Spanish Lentils - for this variation, omit the ketchup and mustard and add 1 Tablespoon of paprika along with the garlic.

Best Bean Chili

This recipe makes a big batch of chili. Enjoy over baked potatoes, brown rice, cornbread or by itself. It's good to make the chili a day before serving as the flavor improves overnight.

Ingredients

1 1/2 cups vegetable stock or water

1 to 2 onions, chopped (about 3 cups)

1 green and 1 red bell pepper, chopped

1 carrot, chopped

1 stalk of celery, chopped or sliced

6 cloves of garlic, minced or pressed

1 Tablespoon and 1 teaspoon chili powder

1 Tablespoon cocoa powder

2 teaspoons dried oregano

1 teaspoon ground cumin

16 ounces tomato sauce (with no salt added)

1 28-ounce can crushed tomatoes

7 ounces canned diced green chilies (mild)

1 cup of frozen corn

4 15-ounce cans cooked beans, drained and rinsed (about 6 cups)

   for example: black beans, red kidney, pintos, white beans

Instructions

Saute' onions in 1/4 cup vegetable stock for 5-10 minutes or until translucent. Add 1/4 cup more vegetable stock, the bell peppers, carrot and celery and cook for 5 minutes. Add garlic and spices and saute' 1 minute longer. Add remaining cup of vegetable stock, tomato sauce, crushed tomatoes, green chilies, corn and drained beans and simmer gently for 30 minutes. Turn off heat and allow to cool. Refrigerate leftovers up to four days or freeze for longer storage.

Notes:  A food processor is useful for chopping the veggies quickly.
             Instead of canned beans, use 6 cups of home-cooked beans such as black, kidney or pintos.

Also try: Lentil-Bean Chili

Madras Lentils

Serve this flavorful stew by itself or over rice or potatoes.

Ingredients

1 cup dry lentils
2 cups water, divided
1 cup diced onion
1 cup chopped mushrooms (optional)
1 stalk celery, diced
2 cloves garlic, minced
1 bay leaf
1 1/2 cups tomatoes, diced or one 14 oz can, undrained
1 1/2 cups cooked kidney beans or one 14 oz can, drained
2 to3 teaspoons chili powder
2 teaspoons cumin
1 teaspoon turmeric
1/8 teaspoon black pepper (optional)
1/2 cup nondairy milk such as rice or almond milk

Instructions

In a large skillet cook onion, mushrooms and celery in 1/2 cup of the water for 10 minutes.

Add garlic, chili powder, cumin and black pepper and cook one minute longer.

Mix in lentils, bay leaf and 1 1/2 cups water and simmer covered for 30 minutes.

Add tomatoes and kidney beans.  Cook about 15 minutes or until lentils are tender.

Remove bay leaf.  Stir in nondairy milk.

* * *

Pressure cooker instructions for Madras Lentils and Rice

In pressure cooker, saute' onion, mushrooms, celery in 2 Tablespoons of water for 10 minutes. Add 2 more Tablespoons of water, 2 minced cloves of garlic, 1 Tablespoon chili powder, 2 teaspoons cumin and 1 teaspoon turmeric and cook one minute longer. Mix in one cup of uncooked lentils, 1/2 cup uncooked brown rice, 2 3/4 cups water, tomatoes and bay leaf. Cook under pressure for 20 minutes and allow pressure to release naturally. Remove bay leaf, stir in kidney beans, milk and 1/4 teaspoon or more of ground black pepper.

Black-Eyed Pea Chili

A good thing about black-eyed peas is that they don't need overnight soaking prior to cooking like other dried beans do. With a pressure cooker you can make this flavorful stew from scratch in a matter of minutes.  Serve the chili in a bowl by itself or over rice or baked potatoes.

1/2 cup water
1 large onion, chopped
1 cup green bell pepper, chopped
8 cloves garlic, pressed or minced
1 teaspoon whole cumin seeds (or 1/2 tsp. ground)
2 to 3 Tablespoons chili powder
1 teaspoon oregano
1/4 teaspoon cinnamon
2 1//2 cups dried black-eyed peas
4 cups boiling water

optional: 1/4 cup chopped parsley for garnish

Heat 1/2 cup water in a large pot or pressure cooker, saute onion and bell pepper for 5 minutes, add garlic and spices and saute a minute longer. Add 4 cups boiling water and black-eyed peas, cover and bring up to pressure. Cook at high pressure for 10 minutes allowing pressure to release naturally. Check if black-eyed peas are done.  If necessary, cook a few minutes longer with or without pressure until beans are tender.

If not using a pressure cooker, simmer the beans for 1 to 1 1/2 hours, adding more water if necessary.

Mashed Pintos

This recipe starts with a pound of dried pinto beans and makes a flavorful batch of "refried" beans that have no added oil. Serve mashed pintos on top of rice or potatoes, rolled in a tortilla with fresh salsa or as a dip for veggies or baked tortilla chips. Makes about 6 cups.

bean dip

Ingredients

1 pound dried pinto beans (2 1/2 cups)
1 large onion (2 cups), finely chopped
4 cloves garlic, minced or pressed
4 ounces diced green chilies
3/4 teaspoon ground coriander
1 Tablespoon cumin
2 teaspoons salt-free seasoning such as Mrs. Dash
1 Tablespoon lime juice (or lemon juice or vinegar)

Instructions

Soak the dried beans in large bowl with enough water to cover by about 2" overnight. Drain.

In a large pot, dry saute' the onions for 5 minutes. If the onions stick to the bottom of the pot, add a couple of tablespoons of water. Add green chilies, spices and garlic and cook one minute. Now pour in the soaked beans with enough water to cover the beans.

Bring to boil, reduce heat and simmer 1 1/2 hours or until tender. Mash with potato masher, or blend two cups of the beans in a food processor or blender. Stir in lime juice.

Pressure cooker instructions:  Saute' onions, garlic, chilies, spices in 2 Tablespoons water in the pressure cooker for two minutes. Add one pound of soaked beans and 5 1/2 cups water. Cover and cook under pressure for about 40 minutes with natural release. Stir in lime juice.

* * *

Bean Dip: Mix two cups mashed pintos with 1 teaspoon chili powder, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder and salt and black pepper to taste.

Serving Suggestion: For family meals let everyone make their own layered fiesta bowl or burritos with brown rice, mashed pintos, veggie fajitas, Cuban black beans, shredded lettuce, guacamole and fresh salsa.