These ancho chile-spiked pink and red beans remind me of confetti. They make a delicious side dish to serve with grilled entrees, or you can spoon them onto crispy tortillas and top with salad and shredded cheese.

SERVES 6 TO 8

INGREDIENTS

• 3 cups chicken or vegetable stock or store-bought chicken or vegetable broth
• 1 cup pink beans, presoaked (see page 151) and drained
• 1 cup red beans, presoaked (see page 151) and drained
• 3 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 1 teaspoon ancho chile powder
• 1/2 cup finely chopped red onion
• 2 teaspoons finely chopped fresh oregano
• 1 1/2 teaspoons salt (optional)

INSTRUCTIONS

1. Combine the stock and beans in the pressure cooker, stirring to combine. Drizzle 1 tablespoon of the oil over the stock. Lock the lid in place and cook at high pressure for 20 minutes.
2. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Drain the beans and set aside, reserving the bean liquid.
3. In a large skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Add the garlic, chile powder, onion, and oregano and cook for 3 to 4 minutes, or until the onion is softened and the garlic is fragrant.MAdd the beans to the skillet and toss to coat with the oil and spices. Taste the beans for seasoning and add the salt if necessary. If the mixture seems dry, add up to 1/4 cup of the bean liquid. Cook over medium heat without pressure for 3 to 4 minutes, until the beans are heated through.
4. Transfer the beans to a serving bowl and serve warm.