Best Darn Pot of Beans EVER - Homestyle Pinto Beans w/ a Pressure Cooker Option

The recipe Best Darn Pot of Beans EVER - Homestyle Pinto Beans w/ a Pressure Cooker Option can be made in around 5 hours and 15 minutes. This side dish has 78 calories, 6g of protein, and 5g of fat per serving. This recipe serves 10. For 19 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 62 people have tried and liked this recipe. Head to the store and pick up ham hock, sea salt, ham, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. It is brought to you by Tessa the Domestic Diva. Overall, this recipe earns a not so amazing spoonacular score of 34%. If you like this recipe, you might also like recipes such as Slow Cooker Pinto Beans, Instant Pot Pinto Beans, and Slow Cooker BBQ Pinto Beans.

Servings: 10

Preparation duration: 15 minutes

Cooking duration: 300 minutes

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Ingredients:

1 sweet bell pepper, finely diced

Optional spices: a teaspoon or two of cumin, chili powder can be used.

4-6 ounces smoked (not a sweet variety) deli ham or cubed ham roast

1 ham hock (optional)

1 small onion, finely diced

1-3 teaspoons sea salt, to taste (ADD AT THEY VERY END!)

2-4 tablespoons tomato paste, or one 8 ounce can tomato sauce (optional)

Equipment:

bowl

pressure cooker

dutch oven

Cooking instruction summary:

Place your beans in a large bowl, cover with at least 2" of water, 2 tablespoons raw apple cider vinegar, lemon juice, or kefir.Soak beans overnight or about 12 hours.Drain and thoroughly rinse the beans.Place in a pressure cooker or large dutch oven along with the ham hock (if using). Cover with at least 2" of water (more is OK).Cover the pot, bring to full pressure and cook 14-16 minutes (time starts when full pressure is reached). Remove from heat and wait for the pressure to come down naturally, or do a quick release as preferred.DUTCH OVEN METHOD: Bring to a boil, reduce heat and simmer (covered) for 3-4 hours until tender.Without draining the water (or adding more if you need to), mix in the pepper, onion, and ham and simmer, uncovered for 1-3 (or more!) hours, or until most of the water is evaporated and the beans are melt-in-your-mouth tender. Keep careful watch on your water level, and add more if you need to. I like to leave my beans a little bit saucy, but this up to you! You could also choose to mash them up a bit for a refried-style.Stir in the tomato paste or sauce, if using, and any spices you may like.Add sea salt to taste.

 

Step by step:


1. Place your beans in a large bowl, cover with at least 2" of water, 2 tablespoons raw apple cider vinegar, lemon juice, or kefir.Soak beans overnight or about 12 hours.

2. Drain and thoroughly rinse the beans.

3. Place in a pressure cooker or large dutch oven along with the ham hock (if using). Cover with at least 2" of water (more is OK).Cover the pot, bring to full pressure and cook 14-16 minutes (time starts when full pressure is reached).

4. Remove from heat and wait for the pressure to come down naturally, or do a quick release as preferred.DUTCH OVEN METHOD: Bring to a boil, reduce heat and simmer (covered) for 3-4 hours until tender.Without draining the water (or adding more if you need to), mix in the pepper, onion, and ham and simmer, uncovered for 1-3 (or more!) hours, or until most of the water is evaporated and the beans are melt-in-your-mouth tender. Keep careful watch on your water level, and add more if you need to. I like to leave my beans a little bit saucy, but this up to you! You could also choose to mash them up a bit for a refried-style.Stir in the tomato paste or sauce, if using, and any spices you may like.

5. Add sea salt to taste.


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