Spicy Pressure Cooker Pinto Beans |
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Prep Time: 5 Minutes Cook Time: 27 Minutes |
Ready In: 32 Minutes Servings: 4 |
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Adjust the amount of jalapeno to suit your taste, or use a mild or hot salsa instead of medium; I would not like these any spicier than they already are. I make these in a pressure skillet, a shallow version of a pressure cooker. The beans are soupy, but you can cook them a little longer in the open pan to reduce the liquid if you prefer thicker juice . I use Herdez salsa casera for this. Ingredients:
1 cup dried pinto bean, rinsed and picked over |
1 smoked ham hock |
2 garlic cloves, peeled and chopped |
1 cup chunky salsa, medium heat |
3 cups filtered water |
1/2 teaspoon ground cumin |
Directions:
1. Throw it all in the pressure cooker and cook 27 minutes.
2. Let it cool down on its own before opening, the salt and acid in the salsa make the beans a little firm and the carryover cooking is beneficial.
3. Boil, uncovered, for a few minutes to reduce the sauce.
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