I just typed this up for some friends interested in it. Here's a nice gut warming recipe for you to enjoy on a cool fall day...
2 cups dry pinto beans (washed off)
2 strips thick smoked bacon
1 medium onion
1 jalapeno
2 cloves garlic
2 tablespoons Fernandez mild chili powder (hanging in cellophane packets in the produce aisle)
1 tablespoon Fernandez Mexican Oregano (hanging in cellophane packets in the produce aisle)
1/2 tablespoon ground cumin
1/2 teaspoon allspice
1/2 teaspoon cinnamon
Salt
black pepper
a neutral oil
Warm pressure cooker on medium heat. Cut bacon into 1/2" pieces and throw in pressure cooker.
Dice onion pepper and garlic. Saute in with bacon when bacon is about half cooked. Saute about 5 more minutes. Salt the veggie mix to aid in sweating the onions. Add neutral oil as needed to aid cooking of veggies.
Add all the herbs and spices to the veggie mix. Stir and cook for 2-3 minutes.
Add the beans (washed). Spread evenly in the bottom.
Add HOT water until the beans are covered + 1/2" more water above the sunken beans.
Cover, bring up to temperature, and pressure cook for 50 minutes. Let sit 10 minutes to cool/depressurize. DO NOT rapidly depressurize the cooker - this will cause the beans to rupture.
Check for doneness/tenderness/salt as needed. Repressurize and cook longer if not tender.
If possible, let sit in fridge overnight. OK to eat same day, just not as well blended of a taste.
Serving suggestion:
Spoon beans and bean juice into individual serving bowls. Top with shredded cheese, sour cream, fresh chopped onion or green onion, and a dash of hot sauce on the sour cream for color. Enjoy!
Note - the bean juice is an essential part of this dish; do not drain off and discard. Serve it with the beans.
2 cups dry pinto beans (washed off)
2 strips thick smoked bacon
1 medium onion
1 jalapeno
2 cloves garlic
2 tablespoons Fernandez mild chili powder (hanging in cellophane packets in the produce aisle)
1 tablespoon Fernandez Mexican Oregano (hanging in cellophane packets in the produce aisle)
1/2 tablespoon ground cumin
1/2 teaspoon allspice
1/2 teaspoon cinnamon
Salt
black pepper
a neutral oil
Warm pressure cooker on medium heat. Cut bacon into 1/2" pieces and throw in pressure cooker.
Dice onion pepper and garlic. Saute in with bacon when bacon is about half cooked. Saute about 5 more minutes. Salt the veggie mix to aid in sweating the onions. Add neutral oil as needed to aid cooking of veggies.
Add all the herbs and spices to the veggie mix. Stir and cook for 2-3 minutes.
Add the beans (washed). Spread evenly in the bottom.
Add HOT water until the beans are covered + 1/2" more water above the sunken beans.
Cover, bring up to temperature, and pressure cook for 50 minutes. Let sit 10 minutes to cool/depressurize. DO NOT rapidly depressurize the cooker - this will cause the beans to rupture.
Check for doneness/tenderness/salt as needed. Repressurize and cook longer if not tender.
If possible, let sit in fridge overnight. OK to eat same day, just not as well blended of a taste.
Serving suggestion:
Spoon beans and bean juice into individual serving bowls. Top with shredded cheese, sour cream, fresh chopped onion or green onion, and a dash of hot sauce on the sour cream for color. Enjoy!
Note - the bean juice is an essential part of this dish; do not drain off and discard. Serve it with the beans.
