Beans, beans, the magical fruit—and probably not for the reason you think. Beans pack a nutritional punch, loaded with antioxidants, fiber, plant-based protein, iron, magnesium, and more. Studies have shown that a diet that incorporates plenty of beans may decrease the risk of several chronic conditions, like diabetes and heart disease, and can also decrease risk of colorectal cancer. While warding off future health problems, it helps “in the now,” too, by helping with weight management.
2 cups dried pinto beans (If your beans have been sitting on the shelf for a while, add 5-10 minutes cooking time.)
1 T + 2 T olive oil
1 cup onion, chopped
2 T garlic, minced
1 can (4 oz.) diced green chiles
1 tsp. salt
Grated cheese, for serving (optional)
Thinly sliced green onions, for serving
Put beans in pressure cooker with water, until beans are covered by about 2 inches. Add 1 T olive oil to cooker, lock lid.
Choose MANUAL SETTING and HIGH PRESSURE. Set time for 30 minutes. (Remember to add a few minutes if your beans are old.) After 30 minutes, use QUICK RELEASE to release the pressure.
While beans cook, chop the onion, and prepare minced garlic and green chiles, and measure the salt. Add those ingredients to the pressure cooker (after the quick release at 30 minutes) with the cooked beans. Lock lid again and set to MANUAL, HIGH PRESSURE for 10 minutes. Let pressure release naturally when the time is up.
When pressure has released, remove lid and without draining, use an immersion blender or a food processor to puree the beans, being careful not to over-blend. (Creator note: Beans will definitely be more runny than you want, but I like the idea of keeping the flavor that’s in the cooking water and excess liquid will cook off when the beans are fried.)
Heat 2 T oil of your choice in a heavy, nonstick pan. Add beans and simmer over low heat, stirring often, until beans have thickened to desired consistency, about 10 minutes. Serve hot, topped with grated cheese and thinly sliced green onions, if desired.
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