Ingredients

• saute

  • 3/4 lb bacon, diced

  • 1 medium white or yellow onion, diced

  • 2 serrano or jalapeno chiles, minced

  • 3 garlic cloves, minced

  • 28 oz diced and fire roasted tomatoes

• pressure cook

  • 1 pound dried pinto beans, picked over and rinsed

  • 5 cups low-sodium chicken stock or water

  • 2 tsp kosher salt (10g)

  • 2 bay leaves

  • 2 sprigs epazote (optional)

• fresh cilantro, chopped (garnish, optional)

Directions

1. Over medium-high heat, cook bacon until fat is rendered and bacon is just starting to brown at the edges (about 5 minutes).

2. Add onion and chilies and cook, stirring until softened and just starting to brown (about 4 minutes).

3. Add garlic and cook, stirring until fragrant (about 30 seconds).

4. Add tomatoes and cook, stirring and scraping up browned bits from the pan until the liquid is think and begins to sizzle (about 3 minutes).

5. Add beans, stock, bay leaves, salt, and epazote.

6. Cook in a pressure cooker on high for 28 minutes with a natural release.

7. Discard the bay leaves, add the cilantro, and serve.

Notes

• Yield: 98 oz (6 lbs, 2 oz; 2778 g)

Estimated Nutrition

• XXX

References

• Serious Eats - Frijoles Charros (Mexican Pinto Beans With Bacon and Chilies) Recipe

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