| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Barbecue ma, Barbman1 | 8 | Servings | |
INGREDIENTS
| 2 | c | Dried pinto beans, soaked |
| overnight | ||
| 6 | c | Water, for soaking beans |
| 10 | Sprigs cilantro | |
| 6 | Garlic cloves, chopped | |
| 3 | Stalks celery, chopped | |
| 2 | Carrot, chopped | |
| 1 | Onion, chopped | |
| 1 | Green bell pepper, chopped | |
| 3 | Chicken bouillon cube | |
| 2 | t | Chili powder |
| 1/2 | t | Black pepper |
| 1/2 | t | Salt |
| 1 | Ham bone |
INSTRUCTIONS
Wash and sort the beans, soak beans overnight in water. Drain and rince the beans and place in pressure cooker. In a food processor, chop the vegetables into a fine chop. Place vegetable mixture into pressure cooker, add the seasonings and spices. Cook on medium-high heat for 20-25 minutes. NOTES : 1. Traditional soak: In a large pot, add 3 cups of cool water to each cup of beans (or 6 cups for each pound). Soak up to 8 hours or overnight in the refrigerator. Drain and rince the beans. 2. Quick soak: In a large pot, add 3 cups of cool water to each cup of beans (or 6 cups for each pound). Slowly bring the water to a boil and cook the beans for 2 minutes. Cover the pot and let beans stand for 1 hour. Drain and rince the beans. 3. Can cook on stovetop in a large pot for 1 1/2 hours over medium-heat, stirring every 10-15 minutes or in a crock pot on low for 9-10 hours. Recipe by: Nancy Siler-Dominicks Finer Foods Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 24
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 185.4mg
Potassium: 180mg
Carbohydrates: 5.3g
Fiber: 1.7g
Sugar: 2.5g
Protein: <1g