Ingredients
The following ingredients have 4 Servings
- 8 ounces red beans (dried)
- 8 ounces dried pinto beans (dried)
- 1 quart chicken stock (or vegetable broth)
- 1 jalapeno (de-seeded and minced)
- 1 serrano pepper (de-seeded and minced)
- 1 white onion (diced)
- 4 strips uncured bacon (diced)
- 1/2 bundle fresh cilantro (thick stems removed and leaves chopped)
- 1 tablespoon minced garlic
- 1 tablespoon cumin
- 1 teaspoon cayenne pepper
- 2 teaspoons paprika
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- Filtered water
Instruction
- Wash the beans in a strainer until the water runs clear. Remove any pebbles.
- Place beans, onion, cilantro, peppers, and broth in your Instant Pot (or other pressure cooker), then stir until well combined.
- Add the bacon and garlic to the Instant Pot, then stir.
- Add all of the spices next, then stir well.
- Add the filtered water until it reaches the max level (marked on the Instant Pot inner pot).
- Set the Instant Pot (or other pressure cooker) on high pressure mode for 1 hour. Use natural pressure release (allow the pressure to on its own).
- Serve hot! Makes great leftovers too.
