Charro Beans
A Mexican-style pinto bean dish cooked under pressure with bacon, Spanish chorizo, tomatoes and jalapeƱos.
ā±ļø Prep: 1 minš³ Cook: 80 min
Ingredients
| 1 tbsp | 15 ml | olive oil |
| 1 | small onion, diced | |
| 1 | clove garlic, minced | |
| 0.25 pound | 115 g | bacon, diced |
| 0.25 pound | 115 g | Spanish chorizo, cut into 1/2-inch cubes |
| 1 cup | 240 ml | diced tomatoes |
| 2 | fresh jalapeƱo peppers, julienned | |
| 4 cup | 960 ml | cold water |
| 2 cup | 480 ml | dried pinto beans, rinsed and stones removed |
| 1 tbsp | 15 ml | salt |
| ā | salt and ground black pepper | |
| ā | sliced fresh jalapeƱo peppers |
Instructions
For 6-Quart / 8-Quart Instant Pot. Servings: 4/6/8/10. Ready in: 1 hr 40 min. Prep time: 1 min. Cook time: 1 hr 20 min.
- Heat oil in inner steel pot of pressure cooker set to SautƩ on High. SautƩ onion and garlic in hot oil until translucent, 3 to 5 minutes.
- Stir bacon and chorizo into onion. Cook and stir bacon-onion mixture until bacon is almost crispy, about 3 minutes.
- Stir tomatoes and julienned jalapeƱo peppers into bacon-onion mixture. Cook and stir until heated through, about 2 minutes. Transfer mixture to a bowl, rinse pressure cooker pot, and return pot to base.
- Combine water, beans, and 1 tablespoon salt in inner steel pot of pressure cooker.
- Lock pressure cooker lid in place again and turn steam vent handle to Sealing. Select Pressure Cook (Manual) and cook on High Pressure for 60 minutes. Let pressure release naturally for 10 minutes, then turn steam vent handle to Venting to quick-release pressure.
- Stir bacon mixture into beans.
- Lock pressure cooker lid in place and set steam vent handle to sealing. Select Pressure Cook (Manual) and cook on High Pressure for 10 minutes. Turn steam vent handle to Venting to quick-release pressure.
- Season beans with salt and black pepper to taste. Ladle beans into bowls and top with jalapeƱo pepper slices.
Mealthy Tip: Any combination of beans, sausage, pork, and chile are suitable for this dish! Get creative!