A pressure cooker makes this classic Tex-Mex dish of pinto beans stewed with bacon, onion, jalapeño, garlic, and onion easy to serve alongside chicken fajitas.
(If you’re looking for a vegetarian recipe cooked on the stovetop, check out this recipe for vegetarian charro beans.)
Recipe from Soulfully Made.
- 1 lb. dried pinto beans rinsed
- 8 oz. of bacon chopped
- 1/4 cup yellow onion diced
- 1 diced jalapeño, with or without seeds, depending on your spice level preference
- 2 tsp. sea salt (or to taste)
- 1 tsp. cumin (optional)
- 2 tsp. roasted minced garlic I used spice world brand
- 1 can fire-roasted tomatoes or diced tomatoes
- 5 cups chicken stock or broth
- 2 bay leaves
Set a 6-quart pressure cooker to sauté and let get hot. Add the bacon to the pot and cook for 2 to 3 minutes. Add onion, garlic, and jalapeño and cook another 1 to 2 minutes.
Pour in chicken broth and scrape any bits off the bottom.
Add salt, tomatoes, beans, cumin, and bay leaves; stir. Lock lid and set to high pressure. Cook for 60 minutes.
Let the pressure release naturally, which will take about 15 minutes. Stir and serve.