Instant Pot Mayocoba Beans & Rice with Avocado Salad

Mayocoba beans, also known as canario or Peruano beans, boast a buttery texture. Toss them in the Instant Pot with chipotle for a hint of smoke, then top with avocado and radishes for crunch. 

What You Get

Dried Mayocoba beans 

Ground chipotle 

Bay leaves

Carrots 

Onion 

Garlic 

Radishes 

Avocado 

Cilantro 

Lime 

Cooked rice 

What You’ll Need

Olive oil 

Salt 

Honey 

Makes 4 servings

30 minutes active 

1½ hours total 

Step 1 

In an Instant Pot, combine 2 cups of the beans, 6 cups water, 1 tablespoon olive oil, 2 teaspoons chipotle, 2 bay leaves, and 1 teaspoon salt. Cover, seal the vent, and cook on high pressure until the beans are tender, 35 minutes. Let the pressure release naturally, 25 minutes. Drain the beans, reserving 2 cups of the cooking liquid, and discarding the bay leaves. 

Step 2 

Cut the carrots in half lengthwise, then slice crosswise into half moons. Chop the onion. Chop 3 cloves of garlic. 

Step 3 

In a large cast-iron skillet over medium-high heat, warm 1 tablespoon of olive oil. Add the onion and cook until softened, 5 minutes. Add the garlic and stir until fragrant, 30 seconds. Add the carrots and and sauté until softened, 3 minutes. Add the beans, 1 cup of the cooking liquid, and 1 tablespoon honey and simmer until the liquid reduces slightly and the beans are warmed through, 5 minutes. Season with salt. 

Step 4 

Cut the radishes in half and slice into half moons. Peel, pit, and dice the avocado. Pick the cilantro leaves and toss the stems. In a bowl, combine the radishes, avocado, and cilantro. Drizzle with the juice of ½ lime and 1 tablespoon olive oil, season with salt, and turn to coat. 

Step 5

Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package directions. 

Step 6

Heap the rice and beans into bowls, and top with the radish-avocado salad, and serve warm.