Sonoran Maneado Beans
By :Luz Colsa
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Passionate about the art of food, Luz Colsa is Soulfood, a space where love for cooking is shared.
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Cuisine Mexican
Difficulty Medium
Browse Category Side Dishes
Duration 35 minutes
Cooking Technique Pressure Cook, Saute
Main Ingredient Beans, Jalapeño, Onion
Keyword Instant Pot
Home Category Side Dish
Cook Time 35 Minutes
Servings
4 Portions
Ingredients
  • 1 lb (½ kg) beans (Pinto or Peruvian mayocoba),
  • Enough water for soaking
  • onion
  • 1 green chili pepper
  • garlic
  • 6 guajillo chili peppers
  • 1 chile de árbol (optional)
  • 2 chipotle chili peppers in adobo sauce (optional)
  • 1 pickled jalapeño chili pepper, save the juice
  • 4 tbsp lard (or oil, or a mix)
  • 1 cup chihuahua or Manchego cheese
  • 1 cup “asadero” type cheese or Chihuahua cheese
  • ½ cup Cheddar cheese, optional: you can use approx. 4 yellow cheese cubes
  • Salt to taste
Cuisine Mexican
Difficulty Medium
Browse Category Side Dishes
Duration 35 minutes
Cooking Technique Pressure Cook, Saute
Main Ingredient Beans, Jalapeño, Onion
Keyword Instant Pot
Home Category Side Dish
Cook Time 35 Minutes
Servings
4 Portions
Ingredients
  • 1 lb (½ kg) beans (Pinto or Peruvian mayocoba),
  • Enough water for soaking
  • onion
  • 1 green chili pepper
  • garlic
  • 6 guajillo chili peppers
  • 1 chile de árbol (optional)
  • 2 chipotle chili peppers in adobo sauce (optional)
  • 1 pickled jalapeño chili pepper, save the juice
  • 4 tbsp lard (or oil, or a mix)
  • 1 cup chihuahua or Manchego cheese
  • 1 cup “asadero” type cheese or Chihuahua cheese
  • ½ cup Cheddar cheese, optional: you can use approx. 4 yellow cheese cubes
  • Salt to taste
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Instructions
  1. Add the beans to the Instant Pot®, cover them with enough water without exceeding the pot’s maximum limit. It is recommended that beans be soaked overnight.
  2. Add ½ onion, garlic and green chile pepper. Do Not add salt.
  3. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook and set time to 20 Minutes.
  4. While the beans are cooking, blanch the chiles (I remove the seeds first) in boiling water.
  5. Once the time is up, turn the handle to release pressure until all steam is released.
  6. Remove the beans, transfer them to a pot together with some of the cooking broth. Remove excess broth and mash them well, add salt. You can use a hand blender to make mashing easier.
  7. In a blender, add: blanched chiles, 2 cloves of garlic, onion, chipotle, jalapeño, salt to taste and some of the beans’ cooking liquid. Blend well.
  8. Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 15 Minutes. Add butter or oil. When well heated, add the sauce and fry (until they get curled up).
  9. Add the mashed beans, stir very well until everything is incorporated.
  10. Add the various cheeses, stir well, and add salt and a little of the juice from the pickled jalapeños.
  11. If it seems a bit dry, add evaporated milk. Check the seasoning.
  12. Enjoy with Sonoran flour tortillas.
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