Sunday, July 13, 2014

Pressure Cooker Chili Beans

You CAN cook beans without soaking them first! 

Adapted from

1 pound dry pinto beans
1 small onion, finely chopped
1 garlic clove, minced
1 bunch cilantro stems, tied together with butcher's twine
1 jalapeno, finely chopped
1 teaspoon ground cumin
7 cups water
Pinto bean seasoning (chili powder, cumin, onion powder, garlic powder)
1 lb. hamburger
2 Tbsp. tomato paste

Sort and rinse beans. Combine beans, onion, garlic, cilantro, jalapeno, cumin and water in a pressure cooker. Following the manufacturer’s directions, cover and lock the lid and cook on high pressure for 40 minutes.

Meanwhile, brown hamburger, seasoning with salt and pepper. Drain and season with pinto bean seasoning as desired.

Allow the steam to release completely (again, following manufacturer’s directions) before opening the pressure cooker lid. Test beans for tenderness - if they still are hard, you can lock the lid back in place and cook the beans for additional time. Stir in tomato paste, browned hamburger, and season with salt (about 1 ½ tsp) and spices. 

Note: If your beans are old, I would recommend using more water.