Adapted from Weelicious.com
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
Salt
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.