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Mexican Mev With Beans, Peppers And Jicama

Mexican Mev With Beans, Peppers And Jicama is built on Light Olive Oil With A Dash Of Toasted, Garlic Peeled Bashed, Chipotle Sauce Divided, Dried White Beans Soaked Overnight, and Boiling Water. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 tbsp
• 2 clove
• 1 1/2 tsp
• 2 cup
• 2 cup
• 1/4 tsp

Method (preview)

1. 1

   Heat the oil in a pressure cooker and fry the onion, garlic, savory, and 1/4 teaspoon of the chipotle sauce over high heat, stirring often so as not to scorch them, for 2 minutes.

2. 2

   Stir in the soaked beans and pour the boiling water over all.

3. 3

   Attach the lid and bring to full pressure.

4. 4

   When the pressure is up, reduce the heat to low and cook for 9 minutes.

5. 5

   Remove from the heat and release the steam immediately under cold running water.

6. 6

   Pour the beans through a strainer, reserving the liquid in a large bowl.

7. 7

   Put 2 cups of cooked beans into a bowl and mash roughly with a fork.

8. 8

   Stir in 1 teaspoon of the chipotle sauce, the sliced cilantro leaves, 1/8 teaspoon salt.

9. 9

   Add the diced jicama and 2 cups of whole beans to the seasoned mashed beans in the bowl and mix well.

10. 10

    Fill each mold with the beans and jicama mixture and press down.

11. 11

    Bake for 20 minutes or until heated through.

12. 12

    To serve: Unmold each Mexican MEV onto a hot plate and spoon sauce around.