Charro Beans Multifunction Cooker

Charro beans are a stewed pinto bean soup authentic to Mexican Cuisine. The pinto beans are flavored with bacon, chiles, spices, and vegetables. These beans are great as a side to any taco recipe! Store in a sealed container for 3-4 days in the refrigerator or freeze for up to 3 months.

Charro Beans Multifunction Cooker

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Cook Time 45 minutes Natural Pressure Release 45 minutes Total Time 1 hour 30 minutes

• CourseSide Dishes

Servings

12 1/2 cup

Servings 12 1/2 cup

Charro Beans Multifunction Cooker Votes: 3 Rating: 5 You: Rate this recipe! Print Recipe Add to Shopping List This recipe is in your Shopping List Cook Time 45 minutes Natural Pressure Release 45 minutes Total Time 1 hour 30 minutes CourseSide Dishes Servings 12 1/2 cup Servings 12 1/2 cup

Ingredients

• 1 pound dried pinto beans
• 6 ounces center cut reduced fat bacon, chopped
• 1 small onion chopped
• 1 jalapeno seeded and minced (optional)
• 4 garlic cloves minced
• 1 14 ounce can diced tomatoes
• 3 cups low sodium chicken broth
• 3 cups water
• 2 teaspoons chili powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/2 cup of cilantro chopped

Servings: 1/2 cup

Units:MetricUS Imperial

Instructions

Multifunction Cooker Instructions

1. Sort dried beans to remove debris. Using colander, rise well under cold running water.
2. Set the cooker to sauté setting, cook the bacon until crisp. Remove the bacon from the cooker and place on a paper towel lined plate to drain excess fat. Leave remaining fat in pot.
3. Add the onions and jalapeno (optional) into the cooker. Sauté stirring often, until the onions become translucent (2-3 minutes). Add the garlic and cook for no more than a minute.
4. Press the keep warm/cancel button on the multifunction cooker. Stir in the beans, canned tomatoes with juices, broth, water, chili powder, black pepper, salt, bacon, and cilantro.
5. Close the lid and cook on high pressure for 45 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for 45 minutes. Release any pressure manually before opening lid.

Stovetop Instructions

1. Sort dried beans to remove debris. Rinse well under cold running water using a colander. Optional but recommended: Soak beans overnight OR quick-soak by boiling for 2 minutes, then letting sit for 1 hour. Drain before using.
2. In a large pot or Dutch oven, cook bacon over medium heat until crisp. Remove bacon and place on a paper towel–lined plate. Leave the rendered fat in the pot. A heavy pot (like a Dutch oven) works best to prevent burning and keep even heat during the long simmer.
3. Add onion and jalapeño (if using) to the pot. Cook, stirring often, until onions are translucent (about 2–3 minutes). Add garlic and cook for about 30–60 seconds, until fragrant.
4. Stir in beans, diced tomatoes with juices, chicken broth, water, chili powder, pepper, salt, cooked bacon, and cilantro.
5. Bring to a boil, then reduce heat to low. Cover and simmer gently for 2 to 2½ hours, or until beans are tender. Stir occasionally and add more water if needed to keep beans covered.
6. Cook uncovered for a few minutes if you want a thicker consistency.

Recipe Notes