Growing up in LA, I ate a lot of taco bell after ditching school and going surfing. After I graduated from high school, I discovered real Mexican food. Lately I've been watching youtube and netflix shows about mexican cuisine. Oaxacan cuisine is pretty amazing and this is my instantpot dish inspired by their flavors.
Ingredients
1 cup dried black beans
1 cup dried south american red beans
2 Tbsp dried oregano
1 can tomato sauce
1 Tbsp corriander seeds
1 Tsp cumin seeds
1 onion diced
5-6 cups water
4-6 cloves garlic
1 cube dark baker's chocolate
2 bay leaves
chili powder to taste
1 tsp salt
I use instantpot to make the dish, since it's faster and less work. I start by toasting the corriander and cumin seeds in a pan until it gets fragrant. Then I grind it to a fine powder in a spice grinder.
I start by frying the diced onion and garlic in the instantpot. Once the onion is translucent and sweated, I put everything except for the salt and cook on high pressure for 50 min. For the chili powder, I use korean gochugaru, since I don't have access to oaxacan chilis.
I let the instantpot depressure naturally and then I add the salt to taste.
