Pressure Cooker Colombian Pinto Beans
The pressure cooker seals the flavour into this delicious bean recipe. An excellent side dish for barbecue beef, chicken or pork.
Cook time
55 mins
Recipe Difficulty
Medium
Yield
Serves 12
Ingredients
- 3 cups dried pinto beans, rinsed and drained
- 9 cups cold water
- 3 tbsp canola oil
- ½ cup chopped onion
- 4 cloves garlic, finely chopped
- 6 cups water
- 1 fresh or smoked pork hock (about ½ lb/0.25 kg)
- 1 cup diced carrot
- 1 cup diced green plantain
- ½ cup chopped cilantro
- ½ cup chopped green onions
- 2 tsp ground cumin
- 1 can (14 oz/398 mL) diced tomatoes
- 1 tsp salt
- 1 tsp freshly ground pepper
Directions
- Place beans in a large non-reactive bowl. Pour 9 cups cold water over beans. Cover and refrigerate overnight.
- Drain beans and set aside.
- Heat oil in a 6 quart pressure cooker over medium heat. Add onion and sauté until softened, about 3 – 4 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
- Add soaked beans, 6 cups water, pork hock, carrot, plantain, cilantro, green onions and cumin; stir to combine. Cover with lid and lock it in place. Bring to high pressure over high heat.
- Cook for 25 minutes, adjusting heat as needed to maintain high pressure.
- Carefully remove from heat and allow steam to release naturally. This may take 20 – 25 minutes.
- Wearing oven mitts, carefully open lid away from yourself to protect from steam. Add tomatoes and stir to combine. Bring to a boil over medium heat.
- Reduce heat and simmer, uncovered, stirring occasionally, for 5 minutes. Remove from heat.
- Transfer pork hock to a cutting board, reserving bean mixture. When cool enough to handle, remove and discard skin from pork hock. Remove meat from bone and chop meat; discard bone.
- Return meat to pressure cooker; stir to combine. Stir in salt and pepper.
Nutritional analysis per serving
*Ingredient not included in nutritional analysis.
241 calories, 4.9 g fat, 12.2 g protein, 38 g carbohydrate, 8.8 g fibre, 292 mg sodium