Pressure Cooker Pinto Beans Recipe
1. Pinto Bean Bonanza
Ingredients
- 1 or 2 cups green onion – chopped
- 2 slices of bacon
- 8 cups of water
- 2 cups dry pinto beans
- 1 or 2-pound kielbasa sausage
- 15-ounce ranch-style beans
- 6-ounce tomato paste
- 1 or 2 cups minced onion – dried
- 2 tablespoons apple cider vinegar
- 2 tablespoons pickled jalapeno peppers
- 2 tablespoons white sugar
- 1 tablespoon salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons ground paprika
- 1 green bell pepper
Directions
- First, put the bacon in a pressure cooker and cook it properly over high temperature, turning it infrequently, until evenly browned for approximately 15 minutes.
- Remove it from the heat; then crumble the bacon after cooled down.
- Bring the water carefully to a boil in a medium saucepan, and properly stir in the pinto beans.
- Then simmer it over the medium-low temperature continuously until the beans soften, approximately 35 minutes; pour the beans and the water into the pressure cooker.
- Stir in the kielbasa, bacon, ranch-style beans, dried onion, tomato paste, apple cider vinegar, sugar, salt, pickled jalapeno, garlic powder, paprika, and onion powder.
- Set the pressure cooker to High, and then cook it until the pinto beans are incredibly tender about 25 minutes, and naturally release the pressure for at least 20 minutes.
- Before serving, stir in the green pepper for about 6 minutes.
- Serve it with the chopped green onion as toppings.
Nutrition Facts (For Per Serving): calories: 356; fat: 18.4 g; carbohydrates: 36.12 g; protein: 19.9 g; cholesterol: 66 mg; sodium: 712 mg.
2. Pinto Beans with Green Bell Peppers
Ingredients
- 5 cups chicken broth
- 1-pound pinto beans – dried
- 1 onion
- 3 or 4 green bell pepper
- 2 celery ribs
- 3 cloves garlic
- 1-pound Black Forest ham
- 1 teaspoon ground cumin
- 1 tablespoon oregano – dried
- 2 bay leaves
- 1 tablespoon lard
Directions
- First, cover the pinto beans with the water in a medium bowl; soak it overnight properly.
- Then place the green bell pepper, onion, celery, garlic, soaked pinto beans, Black Forest ham, cumin, bay leaves, lard, and oregano in a pressure cooker.
- After that, pour sufficient chicken broth carefully into the pressure cooker and stir the other elements properly until evenly mixed.
- Cook it on High until the beans are extremely tender, 6 to 9 minutes, and natural-release the pressure for about 20 minutes.
Nutrition Facts (For Per Serving): calories: 444; fat: 13.78 g; carbohydrates: 41.21 g; protein: 26.5 g; cholesterol: 71 mg; sodium: 665 mg.
3. Spicy Pinto Beans
Ingredients
- 7-ounce green Chile peppers – chopped
- 2 pounds pinto beans – dried
- 2 large jalapeno peppers
- 4 large cloves garlic
- 2 smoked ham hocks
- 1 large onion
- 2 tablespoons salt
- 1 or 2 tablespoons cayenne pepper
- 1 or 2 tablespoons ground black pepper
- 1 teaspoon smoked paprika
- 1-pound bacon – thick-cut
Directions
- Put the pinto beans in a pressure cooker and add sufficient water to cover it adequately.
- Let it soak for 5 hours.
- Then combine the garlic and jalapeno peppers in a food processor; puree it into a paste.
- After that, drain the beans and place them back into the pressure cooker.
- Add in the jalapeno and garlic paste and stir.
- Then nestle the ham hocks properly with the beans.
- Moisten the salt, onion chunks, cayenne, paprika, and pepper over the beans.
- Put the bacon and the green chilis on top.
- Then cover and properly cook it on High for 50 minutes and natural-release the pressure for about 20 minutes.
- Separate the ham hocks carefully.
- Cool it slightly and shred the meat properly.
- Return the fat and meat to the pressure cooker.
- Stir it for several minutes to combine the fat smoothly into the beans until a creamy liquid is formed.
- Keep it warm until fit to serve.
Nutrition Facts (For Per Serving): calories: 382; fat: 21.8 g; carbohydrates: 37.35 g; protein: 21.89 g; cholesterol: 73 mg; sodium: 775 mg.