PINTO BEANS AND BEEF STEW MEAT RECIPES

TERRY'S TEXAS PINTO BEANS - ALLRECIPES

Terry's Texas Pinto Beans - Allrecipes image

An old fashioned 'pot of beans' recipe. It starts with dry pinto beans, onion, and chicken broth. Add green chili salsa, jalapeno and cumin for the spicy kick.

Provided by Fooddude

Categories Bean and Pea Side Dishes

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours 0 minutes

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 pound dry pinto beans
1 (29 ounce) can reduced sodium chicken broth
1 large onion, chopped
1 fresh jalapeno pepper, chopped
2 cloves garlic, minced
½ cup green salsa
1 teaspoon cumin
½ teaspoon ground black pepper
water, if needed

Steps:

Place the pinto beans in a large pot, and pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin, and pepper. Bring to a boil, reduce heat to medium-low, and continue cooking 2 hours, stirring often, until beans are tender. Add water as needed to keep the beans moist.

Nutrition Facts : Calories 209.6 calories, CarbohydrateContent 37.9 g, CholesterolContent 1.4 mg, FatContent 1.1 g, FiberContent 12.2 g, ProteinContent 13.2 g, SaturatedFatContent 0.3 g, SodiumContent 95.1 mg, SugarContent 2.1 g

CORNED BEEF – INSTANT POT RECIPES

Corned Beef – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 10 minutes

Cook Time 120 minutes

Yield 6 servings

Number Of Ingredients 5

Ingredients

12 ounces Guinness stout (or other dark beer or beef broth)
3-4 lbs corned beef ( with seasoning packet)
10 - 12 potatoes (skin on, egg-sized )
1 1/2 cups baby carrots
1/2 head cabbage (cut in half (optional))

Steps:

Pour beer into Instant Pot.
Use seasoning packet as a rub to thoroughly coat corned beef. Place beef in the pot.
Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function* . Use the +/- buttons and program the Instant Pot for 70 minutes for a sliceable corned beef, 90 minutes if you want it “fall-apart” tender.
When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
Remove corned beef to a cutting board and cover loosely with foil to rest, reserving juices.
Remove the trivet and place the vegetables into the pot with the reserved juices. Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function* . Use the +/- buttons and program the Instant Pot for 3 minutes.
When the time is up, quick-release the pressure.
Slice the corned beef against the grain and serve with vegetables.

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