Recipe by good2bdunn
I've been experimenting with my electric pressure cooker and decided to try my hand at beans. I chose a recipe on the Homesick Texan blog but needed to improvise on some of the ingredients. After throwing everything into the pot, I suddenly realized I'd doubled everything but the beans and water! What I ended up with was a pot of pure YUM! This is a very soupy bean recipe so serve it in a bowl and not on a plate! I served mine over rice! This is a healthy, low cost and delicious way to feed your family.
Top Review by trish87109
This is a good recipe. However, users should be aware that it is too big for a standard 4 quart pressure cooker. For ingredients that expand in cooking (beans and rice) the pot should not be more than half full.
- 1 lb pinto beans (rinsed)
- 6 cups broth (beef or vegetable)
- 2 tablespoons canola oil
- 1 onion, chopped
- 12 garlic cloves, minced
- 2 teaspoons brown sugar
- 2 teaspoons apple cider vinegar
- 2 teaspoons cumin
- 1 teaspoon Mexican oregano
- 1⁄2 teaspoon cayenne pepper
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (8 ounce) can tomato sauce
- 1 (4 ounce) can diced green chilies
- 1⁄2 teaspoon salt
Directions See How It's Made
- This is every homemakers dream recipe. Dump everything into the pressure cooker and give it a good stir to mix it up.
- Pressure cook on high for 30 minutes.
- Release the pressure, give it a good stir and taste to see if needs more salt.
- Pressure cook for an addition 20 minutes on high and it should be done.
- Very soupy -- so eat it as soup if you like.
- I served mine over rice with a dollop of sour cream stirred in for a delicious added creaminess.
- EVERYONE LOVED IT!