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Categories:
pinto beans broth canola oil onion garlic brown sugar apple cider vinegar cumin oregano cayenne pepper tomatoes tomato sauce green chilies salt
Viewed: 13 - Published at: 5 years agoIngredients
- 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
Method
- This is every homemakers dream recipe. Dump everything into the pressure cooker and give it a good stir to mix it up.
- Pressure cook on high for 30 minutes.
- Release the pressure, give it a good stir and taste to see if needs more salt.
- Pressure cook for an addition 20 minutes on high and it should be done.
- Very soupy -- so eat it as soup if you like.
- I served mine over rice with a dollop of sour cream stirred in for a delicious added creaminess.
- EVERYONE LOVED IT!
