Mexican Style Pinto Beans
Description: For Pressure Cooker or Pressure Cooker Function on your multicooker
Ingredients: 1lb Dried pinto beans
2 slices Thick cut bacon diced
2 tbls Canola oil
1 ea Yellow onion, diced
2 stalks Celery, finely diced
1 tbls Dried oregano leaves
2 tsp Ground cumin
2 tsp Sweet paprika
½ tsp Cayenne pepper
Directions: Rinse the beans in a sieve under cold water. Pick over and remove any broken beans and stones. Set aside.

In the pressure/multi-cooker pot, saute the bacon in 1 tablespoon of the oil until lightly browned, but not crisp. Add the onion and celery and cook until softened, then stir in the oregano, cumin, paprika, cayenne, and a pinch of salt. Add the beans and 7 cups of water. Drizzle the remaining 1 tablespoon oil over the liquid; do not stir. If using an electric pressure cooker, switch off the saute function. Lock the lid into place and cook on high pressure for 30 minutes. Let the steam release naturally. When the pressure valve drops, remove the lid, tilting it away from your face to allow residual steam to escape. Test a bean for doneness; it should be cooked through, but not mushy, and the sauce should be soupy, not thick. If the bean is still firm, lock the lid into place again and cook on high pressure for 5 minutes more; quick –release the steam. Let the beans stand for 10 minutes to settle the flavors, then season to taste with salt.

To serve, ladle the beans into a large serving bowl, or cool, cover, and refrigerate with the liquid form the pot for up to 4 days. Reheat before serving.

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