For this recipe, I find the best flavor and texture comes from dried beans that have been soaked overnight. Rancho Gordo consistently has the freshest dried beans.
You can also quick-soak dried beans by putting them in a pot with plenty of cold water, bringing it to a boil, turning it off after a minute or so and letting the beans sit for at least an hour before cooking.
Finally, a pressure cooker is not necessary if you have the time to simmer the beans until they are ready. Be sure to add more water as needed.
1 cup dried black beans
2 1/4 cups water
1 1/4 tsp. sea salt chili verde, or any crunchy sea salt
1 fresh jalapeño chili (chopped)
1 garlic clove (chopped)
3 Tbsp olive oil
1 Tbsp dried chili jalapeño
1/2 tsp black ground pepper
3/4 tsp chili chipotle ground
1/2 cup chopped fresh cilantro
2 fresh tomatoes, diced
juice of 1 1/2 limes
1 large avocado, chopped
In a pressure cooker combine water, dried black beans, ½ teaspoon sea salt, fresh jalapeño and garlic.
Bring to pressure, reduce heat, and cook on low for an hour, until beans are tender but not falling apart.
At this point most of the water should be reduced; uncover and prepare the rest of the ingredients.
In a salad bowl combine olive oil, dried jalapeño, black pepper, chili chipotle, fresh cilantro, chopped tomatoes, onion, lime juice, avocado and sea salt chili verde.
Mix well and then add black beans; taste and adjust seasoning.
Serve hot over your favorite flour or corn tortillas.