Ingredients

The following ingredients have 4 Servings
  • 1 pound pinto beans (dried )
  • 8 oz bacon ( diced)
  • 1 small onion (diced)
  • 1 jalapeno (fresh, diced)
  • 3 cloves garlic (minced)
  • 1 4.5 oz green chilies (chopped)
  • 1 Chipotle pepper in adobo (seeded & diced (if you like more spice leave the seeds))
  • 1 14 oz fire roasted tomatoes (diced)
  • 2 bay leaves
  • 3 cups chicken stock
  • 1/2 teaspoon sea salt ((or more to taste))
  • 1/2 medium red onion (chopped)
  • 1 cup cilantro (minced)
  • 2 jalapenos (fresh, sliced)

Instruction

  • Soak the beans overnight in water. Discard the water the next day.
  • Set pressure cooker to saute at medium-high. Once hot saute the diced bacon for 6-8 minutes or until just crispy.
  • Add the onion and jalapeno and cook an additional 2-3 minutes, until just starting to soften. Add the garlic and saute 1 minute.
  • In the pressure cooker pot combine the soaked beans, tomatoes, green chilies, chipotle pepper, bay leaves, and chicken stock. Stir. 
  • Lock the lid, set to high pressure and cook for 30 minutes. (If you choose to cook the beans without soaking first. Rinse and pick through. Use 4 cups of chicken broth and pressure cook at least 45 minutes.)
  • Allow to naturally release for 15-20 minutes. Then do a controlled release. Add the salt and stir.
  • Set saute to medium-low and cook uncovered until thickened, about  15-20 minutes, stirring occasionally.