| 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 |
lg |
Garlic cloves; chopped |
| 3 |
|
Stalks celery; chopped |
| 2 |
|
Carrot; chopped |
| 1 |
lg |
Onion; chopped |
| 1 |
md |
Green bell pepper; chopped |
| 3 |
|
Chicken bouillon cube |
| 2 |
ts |
Chili powder |
| 1/2 |
ts |
Black pepper |
| 1/2 |
ts |
Salt |
| 1 |
sm |
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
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