Ingredients: |
Ingredients: · 1/2 pound bacon
· 1 pound dry pinto beans
· 4 cups water
· 2 cups beef broth
· 6 cloves garlic, minced
· 2 jalapeno (seeds & membranes removed), diced
· 1 tablespoon cumin
· 1 teaspoon garlic powder
· 1 teaspoon chili powder
· 1 (15-ounce) can Rotel (diced tomatoes & green chiles)
· 1 bunch fresh cilantro leaves, chopped
· Salt & freshly ground black pepper
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Directions: |
Directions:Cut up the raw bacon and cook it until just crispy, pour into the pressure cooker.
Include the bacon grease for maximum flavor.
Place beans in a colander, rinse well, and remove any stones or shriveled beans. Pour beans into pressure cooker. Cover with water and beef broth. Add garlic, jalapeño, cumin, garlic powder, and chili powder.
Stir in Rotel and 2/3 of the chopped cilantro, seal and set the pressure cooker for 30 min. Release the pressure, stir in the rest of the fresh cilantro and serve.
CROCK POT DIRECTIONS - This takes a LOT longer but tastes better.
Pour beans into slow cooker. Cover with water and beef broth. Add chopped bacon, garlic, jalapeño (if using), cumin, garlic powder, and chili powder. Cover and cook on low for 7 hours or until almost done. Stir in Rotel and chopped cilantro, cover, and cook for an additional hour or until tender (total cooking time will probably be between 8 to 10 hours). |
Personal
Notes: |
Personal
Notes: Tips
Always use fresh dry beans, as old beans can take
much longer to become tender (and may possibly never soften!)
Dicing jalapenos can be intense!
There are fumes that I can't smell but they make me cough something fierce!
Also, be careful about touching your eyes, nose, etc after chopping any hot pepper. The oils will burn you like no other. Because of this I recommend using a food chopper to get them dice up
really fine.
For a milder version reduce to one jalapeno and reduce the amount of chili powder to ½ tsp. I believe it would still be flavorful but I’ve never tried it so I can’t say for sure.
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This recipe for Pressure Cooker - Charro Beans is from