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Pinto Beans with Bacon and Chilies
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
- Over medium-high heat, cook bacon until fat is rendered and bacon is
just starting to brown at the edges (about 5 minutes).
- Add onion and chilies and cook, stirring until softened and just
starting to brown (about 4 minutes).
- Add garlic and cook, stirring until fragrant (about 30 seconds).
- 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).
- Add beans, stock, bay leaves, salt, and epazote.
- Cook in a pressure cooker on high for 28 minutes with a natural
release.
- Discard the bay leaves, add the cilantro, and serve.
Notes
- Yield: 98 oz (6 lbs, 2 oz; 2778 g)