Pressure Cooker Ranch Style Beans |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I've been experimenting with my electric pressure cooker and decided to try my hand at beans. I chose a recipe on the Homesick Texan blog but needed to improvise on some of the ingredients. After throwing everything into the pot, I suddenly realized I'd doubled everything but the beans and water! What I ended up with was a pot of pure YUM! This is a very soupy bean recipe so serve it in a bowl and not on a plate! I served mine over rice! This is a healthy, low cost and delicious way to feed your family. Ingredients:
1 lb pinto beans (rinsed) |
6 cups broth (beef or vegetable) |
2 tablespoons canola oil |
1 onion, chopped |
12 garlic cloves, minced |
2 teaspoons brown sugar |
2 teaspoons apple cider vinegar |
2 teaspoons cumin |
1 teaspoon mexican oregano |
1/2 teaspoon cayenne pepper |
1 (14 1/2 ounce) can diced tomatoes |
1 (8 ounce) can tomato sauce |
1 (4 ounce) can diced green chilies |
1/2 teaspoon salt |
Directions:
1. This is every homemakers dream recipe. Dump everything into the pressure cooker and give it a good stir to mix it up.
2. Pressure cook on high for 30 minutes.
3. Release the pressure, give it a good stir and taste to see if needs more salt.
4. Pressure cook for an addition 20 minutes on high and it should be done.
5. Very soupy - so eat it as soup if you like.
6. I served mine over rice with a dollop of sour cream stirred in for a delicious added creaminess.
7. EVERYONE LOVED IT!
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