Pressure Cooker Ayocote Beans with Chilis: A Traditional Mexican Preparation for Modern Kitchens

Ayocote beans are not for the impatient. These giants of the bean world demand respect and time, but they give back so much more than their smaller cousins ever could. We're talking about beans so substantial that a single cooked Ayocote can be nearly an inch long, with a creamy interior and a satisfying, meaty bite that makes them the undisputed star of any dish they grace.

For centuries, Mexican cooks have prepared these heirloom beauties low and slow, allowing hours for the beans to soften while absorbing the flavors of chilis, garlic, and aromatics. The pressure cooker brings this ancient preparation into the modern kitchen without losing any of the soul. 

The Beauty of Ayocote Beans

Ayocote beans (pronounced ah-yo-CO-tay) are native to Mexico and Central America, where they've been grown alongside corn and squash in the traditional Milpa system for millennia. These large runner beans come in stunning varieties like Ayocote Morado (deep purple), Ayocote Negro (black), and Ayocote Blanco (white), each with its own subtle flavor profile.

What sets Ayocotes apart is their size and substance. They're the bean you want when you're looking for something hearty enough to be the star of the plate, not just a supporting player. Their texture holds up beautifully in stews and braises, and they create an incredibly rich, flavorful broth as they cook.

A Recipe Rooted in Tradition

This preparation is as straightforward as Mexican home cooking gets. No soaking required, just beans, aromatics, and time. The whole green onions and cilantro sprigs cook directly in the pot, infusing the beans with flavor before being removed at the end. It's the kind of recipe that's been passed down through generations, adapted to whatever cooking vessel is at hand—whether that's a clay pot over an open fire or a modern pressure cooker.

The addition of olive oil might seem unusual, but it serves a purpose beyond flavor. The fat helps the beans cook more evenly and creates a silky broth that coats each bean beautifully.

Serving Suggestions

These beans are substantial enough to serve as a main course with just tortillas and toppings, but they're also excellent:

• Spooned over rice for a complete protein-packed meal
• Served alongside grilled meats or roasted vegetables
• Mashed and refried the next day for incredible bean burritos
• Add hominy for extra heft and nutrition
• Tucked into quesadillas with good cheese

The leftover cooking liquid is liquid gold. It's rich with the flavors of all those aromatics and makes an excellent base for soup or can be used to thin out the beans if they thicken up in the fridge.

A Few Final Tips

Don't skip the natural pressure release. Quick-releasing the pressure can cause the bean skins to burst and make your beans mushy. Let them rest and finish cooking in the residual heat.

Taste and adjust the seasoning after cooking. Depending on the age and variety of your Ayocotes, you might want a bit more salt or a squeeze of extra lime.

Save those bean-cooking aromatics? Actually, don't. The green onions and cilantro stems have given everything they have to the broth. Compost them and use fresh toppings for serving.

These Pressure Cooker Ayocote Beans with Chilis prove that traditional Mexican cooking and modern convenience can coexist beautifully. The pressure cooker simply speeds up the inevitable, giving you tender, flavorful beans in a fraction of the time without sacrificing the depth that makes this simple preparation so satisfying.

Pressure Cooker Ayocote Beans with Chilis

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Prep Time

1 hour

Cook Time

15 minutes

Traditional Mexican Ayocote beans made easy in the pressure cooker. Large, meaty heirloom beans with chilis, garlic, and cumin.

Author:

Lisa Riznikove

Ingredients

• 1 pound Ayocote Heirloom Beans

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• 2 teaspoons cumin

• 1 tablespoon salt

• 5 cloves garlic, minced

• 4 green onions

• 2-3 jalapeño chilis, seeded, deveined, and roughly chopped

• 4 sprigs cilantro

• 1/4 cup olive oil

• About 6 cups water

For Serving

• Sliced avocado

• Chopped white onion

• Fresh cilantro

• Lime wedges

• Fresh tortillas

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Directions

1. Rinse and pick through the Ayocote beans, discarding any stones or debris. Add to your pressure cooker.

2. Add the salt, cumin, minced garlic, and chopped jalapeños to the pot.

3. Clean the green onions by slicing off the roots and trimming the tops slightly so they fit in your pressure cooker. Lay them on top of the beans.

4. Add the cilantro sprigs, stems and all, right on top.

5. Pour in enough water to cover the beans by 2-3 inches (approximately 6 cups).

6. Drizzle the olive oil over everything.

7. Cover and cook on high pressure for 40 minutes, then allow the pressure to release naturally. This is important—don't rush the pressure release or you risk unevenly cooked beans.

8. Once the pressure has released completely, open the lid and fish out the cilantro sprigs and green onions. They've done their job.

9. Serve the beans in wide bowls with plenty of their cooking liquid. Top with sliced avocado, chopped white onion, fresh cilantro leaves, and a squeeze of lime. Pass warm tortillas on the side.