Ingredients :

​

1 tablespoon peanut oil
2 medium-size yellow or white onions, finely chopped
2 large cloves garlic, finely chopped
2 teaspoons ground cumin
2 tablespoons chile powder
2 teaspoons hot paprika
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
1 canned chipotle chile in adobo sauce, minced
1 ½ cups chopped canned tomatoes, with juices
2 cups dried black beans
4 cups water
1 ½ teaspoons salt
½ cup Chipotle Cream (recipe follows), for topping
Several sprigs fresh cilantro, for garnish
12 warm corn tortillas (see left), for topping

​

Method :

​

1. Heat the oil in the pressure cooker over medium-high heat until beginning to smoke. Add the onions and garlic and cook, stirring occasionally, over medium heat until wilting, about 2 minutes. Add the cumin, chile powder, paprika, oregano, chayote chile, tomatoes and their juices, black beans, and water. Stir to mix, lock on the lid, and bring to pressure over high heat, 6 to 7 minutes. Reduce the heat and let sit for 15 minutes to finish cooking.
2. With the steam vent pointed away from your face, gently release any remaining pressure. Remove the lid, stir in the salt, and let rest for 15 to 30 minutes.
3. Ladle into individual bowls, swirl some Chipotle Cream over the top, and garnish with cilantro sprigs. Serve with the warm tortillas.

Chipotle Cream :

The heavy cream mixed with sour cream simulates the thick and slightly tart Mexican cream. Chipotle chiles canned in adobo sauce are essential because they are softened and pickled in the brine-like sauce. They’re different from dried chipotles, which simply won’t do.

Makes about ½ cup :
½ cup heavy cream
1 tablespoon sour cream
1 canned chipotle chile in adobo sauce, minced

Combine the ingredients in a small bowl and whisk to smooth. Use right away or store in the refrigerator, covered, for up to 2 days.