When I went out Sunday to pick up a few groceries before the projected storm, I had a hankering for some guacamole. I picked up some avocados and a guacamole seasoning packet. I normally make it from scratch, but Dan likes it and I thought we'd change it up a bit. The avocados were ripe yesterday, so "Mexican" it was for dinner.
We try to eat a good deal of vegetarian meals and beans fit the bill. We like bean tacos, so I pulled out our Kenearly Yellow Eye beans out of the pantry and got to work. I didn't soak them overnight, so I did a "fast" soak by covering some in a pot with water and boiled them rapidly for about 3 minutes. I then put the lid on and let them sit for an hour or so.
I pulled the trusty pressure cooker out and got it ready to cook. Pressure cooking beans can take some trial and error. I looked over our manual and settled on 4 minutes to cook them. They ended up a little overcooked so I adjusted my plans and made a refried bean like taco and they turned out great!
Heirloom Bean Tacos
2 C Kenearly Yellow Eye beans, cooked
Cumin, chili powder, and salt to taste
Cook the beans by any method you prefer. Cook the onion until soft in butter or oil. Add the beans and 1/4 cup water to pan. Add cumin, chili powder, and salt to suit your tastes. Once the spices are well mixed, mash the beans with a potato masher or whatever you have available. Cook a little while longer to allow flavors to combine.
Put the bean filling on a tortilla of your choice. Add in any toppings you prefer.