INGREDIENTS
600 grams of ground beef
1/2 tsp paprika
3 tsp cumin
2 1/2 tsp salt
2 bay leaves
1 tsp oregano
1 tsp onion powder
2 tsp garlic powder
1 tsp chilli powder
2 cups of dry pinto beans
1 can diced tomatoes- 796 ml
1 bottle fire roasted tomatoes- 650 ml
1 onion, diced
2 green peppers, diced
2 chopped carrots, chopped
2 cups chopped mushrooms
STEPS
1. Soak the dry beans overnight or for approximately 8 hours. Drain, rinse with cold water and cook in manual pressure for 25 min, adding the water, bay leaves, 1 tsp salt, 1 tsp cumin and 1 tsp garlic powder.
2. Meanwhile season the ground beef with 1 tsp salt, 1 tsp cumin, 1/2 tsp paprika, 1 tsp garlic powder and 1 tsp of oregano. Brown separately on a frying pan, adding the onion half way.
3. Once the beans are cooked, take half the broth out. Add the cooked beef and onion mixture, mushrooms, carrots, peppers, tomato sauces and stir to incorporate everything. Add 1 tsp cumin, 1 tsp chilli powder, 1 tsp onion powder and 1/2 tsp salt. Place the lid back on and cook on manual for 25 min.
4. Serve topped with shredded cheese and avocado.
The Food and Wine Whisperer 