Mexican Pinto Beans
September 7, 2019
servings per container
Amount Per Serving
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1 pound dried pinto beans
3 clove garlic, minced
1/2 medium yellow onion, left whole
1 (4.24 ounce) can chopped green chilies
1 whole jalapeño
1 teaspoon kosher salt
2 medium vine tomatoes, cored, seeded, and chopped
1/4 medium red onion, chopped
2 scallions, chopped
1/4 cup minced cilantro
1. In the BSTY Pressure Cooker combine the beans, garlic, onion, green chilies, jalapeño, bay leaves, and broth. Cover and seal the lid. Select Bean High Pressure for 30 minutes.
2. When the cooking time is up, use a quick pressure release. Carefully remove the lid after the red floater valve has dropped. Discard bay leaves, half onion and jalapeño. Season with salt.
3. Press Saute and cook uncovered until thickened, about 30 minutes, stirring occasionally.
4. Meanwhile, combine the tomato, red onion, and cilantro in a small bowl.
5. Ladle the beans into bowls and serve with tomato mixture.
Before opening the pressure cooker, use one of the included plastic or other utensil to carefully turn the pressure valve to "RELEASE" and then wait 2-3 minutes for the steam to be released and the red floater valve is in the down position before opening the cooker. When opening the cooker, use pot holders, and always keep your body, face and hands away from the steam vent. Be sure to stand behind the lid as you open it so the hot steam and condensation don't get on you. As with all kitchen appliances, be sure to keep the cooker out of reach of children.