Pressure Cooker Charro Beans Recipes

INSTANT POT RANCHERO BEANS - CHARRO BEANS

Instant Pot Ranchero Beans - Charro Beans image

Easy one-pot Instant Pot Ranchero Beans, is an easy recipe that will quickly become a household staple. Serve this recipe up solo, with rice, or alongside tacos or fajitas. If you have limited time to cook, this recipe can save you a lot of time. Relax doing other chores while the Instant Pot Duo does all the work and you just wait for it to be ready. The Instant Pot Ranchero Beans is a Latin dish that can be served as an appetizer to grilled meats, as a starter before the main course, or as a casserole on cold winter days.

Provided by Jessica

Time 1h30m

Number Of Ingredients 18

Ingredients

1 cup Dry Black Beans, rinsed and sorted
1 cup Dry Pinto Beans, rinsed and sorted
1 Onion, chopped
4 Garlic Cloves, minced
1 tablespoon Dry Cilantro Leaves
1 can (10 ounces) Diced Tomatoes with Green Chilies
4 cups Vegetable Broth
(you can use chicken broth for non-vegetarian option)
1/2 teaspoon Chili Powder
1/2 teaspoon Paprika
1/2 teaspoon Ground Cumin
1/2 teaspoon Black Pepper
1 teaspoon Salt
Instant Pot Duo
Chopping Board
Knife
Wooden Spoon
Spoon Rest

Steps:

Add all ingredients to the Instant Pot. Close the lid and set the pressure valve to sealing. Set for a manual high temperature for 45 minutes. It will take about 10-15 minutes for the pot to reach pressure.
Allow for a natural pressure release for 30 minutes, and then release any remaining pressure.

Nutrition Facts : Calories 190 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 8 grams fiber, Protein 11 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 814 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

INSTANT POT® CHARRO (REFRIED BEANS)

Instant Pot® Charro (Refried Beans) image

This recipe is written to be prepared in an Instant Pot® pressure cooker. With some small alterations, I am sure you can cook it on the stovetop as well. These beans are great served as is or blended to be the texture of refried beans.

Provided by droach3

Categories Side Dish

Time 1h25m

Yield 8

Number Of Ingredients 13

Ingredients

4 cups water
2 cups dry pinto beans, rinsed
1 large onion, chopped
½ cup salsa
½ cup roughly chopped cilantro, or to taste
1 jalapeno pepper, minced
4 cloves garlic, minced
2 teaspoons tomato-flavored bouillon
2 teaspoons vegetable bouillon
½ teaspoon chili powder
½ teaspoon ground paprika
½ teaspoon ground cumin
½ teaspoon ground black pepper

Steps:

Combine water, pinto beans, onion, salsa, cilantro, jalapeno pepper, garlic, tomato bouillon, vegetable bouillon, chili powder, paprika, cumin, and black pepper in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Select Bean/Chili function; set timer for 45 minutes. Cooker will reach high pressure in 10 to 15 minutes.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.

Nutrition Facts : Calories 184.1 calories, Carbohydrate 33.9 g, Fat 0.7 g, Fiber 8.3 g, Protein 11 g, SaturatedFat 0.1 g, Sodium 113.5 mg, Sugar 2.5 g

PRESSURE COOKER CHARRO BEANS

Pressure Cooker Charro Beans image

Provided by Kitschen Cat

Time 1h35m

Number Of Ingredients 13

Ingredients

1/2 pound bacon, diced
1 pound dry pinto beans
3 cups water
2 cups beef broth
6 cloves garlic, minced
1 fresh jalapeño, minced and seeds removed
1 tablespoon cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 15oz can diced tomatoes and green chiles
1 bunch fresh cilantro, chopped
2 teaspoon salt
1/2 teaspoon black pepper

Steps:

In pressure cooker, sauté bacon until crispy. Drain most of the grease until you would like to leave it in your beans for extra flavor.
Add all remaining ingredients to pot, then set to high pressure for 30 minutes.
If you are using an Instant Pot, select the Bean/Chili button and cycle through until Normal and 30 appears on the screen.
When time is up, let pressure cooker do a complete natural release. This will take about 30-45 minutes.

SLOW COOKER CHARRO BEANS

Slow Cooker Charro Beans image

I created this slow cooker recipe in an effort to duplicate the charro beans at my favorite local Mexican restaurant. They are a great as a side item, served as bean soup, or served atop rice as a hearty meal.

Provided by Nikki Robinson Brooks

Categories Side Dish

Time 16h45m

Yield 8

Number Of Ingredients 14

Ingredients

1 pound dry pinto beans, sorted
water as needed
6 slices bacon, chopped
4 medium Roma (plum) tomatoes, chopped
2 medium onions, chopped
1 medium green bell pepper, chopped
2 jalapeno peppers, seeded and chopped
½ bunch fresh cilantro, chopped
2 cloves garlic, chopped
1 (12 fluid ounce) can or bottle beer (such as Shiner® Bock)
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon chili powder
½ teaspoon ground cumin

Steps:

Place pinto beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Rinse and drain.
Place beans in a slow cooker with just enough water to cover.
Cook bacon in a large skillet over medium-high heat until almost browned and crispy, 5 to 7 minutes. Add tomatoes, onions, bell pepper, jalapenos, cilantro, and garlic. Saute in bacon drippings for 2 minutes, then slowly pour in the beer. Add salt, pepper, chili powder, and cumin. Bring to a boil. Add this mixture to the beans and water in the slow cooker.
Cook on Low for 8 hours. Serve.

Nutrition Facts : Calories 278 calories, Carbohydrate 42.6 g, Cholesterol 7.6 mg, Fat 3.8 g, Fiber 10.3 g, Protein 15.9 g, SaturatedFat 1.1 g, Sodium 762.7 mg, Sugar 3.7 g

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