All Photos © Christine Elise McCarthy 2021
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
My good friend, Edi Verdugo, joins me for this two-parter to make his family’s recipes. The green salsa will be in part 2. Consider making vegan nachos using the rice, beans & salsa.
Click the link below to watch.
Vegan Mexican Pinto Beans (for the Instant Pot)
3 cups dry pinto beans
9 cups water
1 large onion – ends cut off & peeled but still whole
1-2 TBS garlic salt (to taste)
S & P to taste
Put everything in the instant pot & cook on manual for 45 minutes.
The beans will look watery but they are supposed to be. Season to taste.
Vegan Mexican Rice
1-2 TBS olive oil
1 1/2 cups long grain rice
1 (7 3/4) ounce can hot tomato sauce
1 TBS bouillon
Toast the rice in the olive oil until it becomes fragrant & looks a bit golden. Do not overcook it.
Add the rest of the ingredients & cook rice according to package directions.
My Southern tip, when cooking the pintos I would ad a bayleaf, Real garlic (so less salt), and go ahead and throw in 3 or 4 dried chilies, like Guajillo or cascabels.
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