PRESSURE COOKER MEXICAN PINTO BEANS RECIPES

Steps:

• Soak the beans overnight in water. Discard the water the next day.
• Set pressure cooker to saute, add the oil and chopped onion and cook until soft. Add the garlic, 1/4 cup cilantro and cook 1 minute. Set aside in a bowl.
• In the pressure cooker combine the soaked beans, green chilies, jalapeño, half onion, bouillon, bay leaves and 6 cups water. Cover and cook high pressure 45 minutes.
• Natural release. Discard bay leaves, half onion and jalapeño and stir in the reserved sautéed onion and season with salt.
• Press saute and cook uncovered until thickened, about 30 minutes, stirring occasionally.
• Meanwhile, combine the tomato, red onion, scallion and cilantro in a small bowl.
• Ladle beans into serving bowls, add the cheese and top with tomato mixture and avocado. Serve with lime wedges and tortillas if desired.

Steps:

• Combine beans and water in a large pot. Bring to a boil, reduce heat, and simmer for 3 hours. Add more water if necessary while beans are cooking.
• In a large skillet, cook bacon over medium heat until it is beginning to brown. Stir in onion, and continue cooking until onion is tender. Stir in tomato, and jalapeno, and cook for 2 to 3 minutes. Remove from heat, and stir in cilantro.
• Stir bacon and onion mixture into the beans, and continue cooking for 1 hour, or until beans are soft.