NO SOAK Spicy Pinto Beans in the Ninja Foodi || Pressure cooker pinto beans
BUY the NINJA FOODI (affiliate link)
INGREDIENTS
1 lb. Dried Pinto Beans (NOT SOAKED, sorted, rinsed and drained)
48 oz. Low Sodium Broth or Water
2 Tbsp. Olive oil *
1/2 C diced Onion *
3-5 cloves minced Garlic *
1-2 Tbsp. Better than Bouillon Paste *
1-2 cubes Knorr Tomato Bouillon *
1 Jalapeño cut in half *
1 tsp Cumin *
1 tsp Paprika *
1 tsp Chili Powder *
1 tsp Oregano *
Salt and Pepper to taste
(All ingredients with an * are optional)
DIRECTIONS
1. Sauté the diced onion in the two tablespoons of olive oil until translucent. Turn off Sauté and stir in garlic.
2. Add the remaining ingredients
3. Put the pressure cooker lid on and make sure your valve is placed on SEAL.
4. Pressure cook on HIGH for 50 minutes then let the pressure NATURALLY RELEASE for 20 minutes. After 20 minutes you can go ahead and release the rest of the pressure.
5. Taste for seasoning and serve.
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Hi! I am Jordan. I am a mom of 5. We live in Wichita, Kansas and are a military family. I make videos on feeding my family, cleaning up after my family, hauls and more!
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THE BEST POT OF PINTO BEANS YOU'VE EVER MADE!
ORDER YOUR VEGETARIAN MEXICAN COOKBOOK, PLANT POWERED MEXICAN HERE:
THESE PINTO BEANS ARE SO KILLER!
Here’s how to make the most DELICIOUS, authentic pinto beans recipe—tender beans in a complex and flavorful broth with lots of comforting goodness. Enjoy as a soup, a side dish, or mash and turn into refried beans. Vegan and gluten-free!
INGREDIENTS
1 pound dried pinto beans
1/4 cup avocado oil, lard, or bacon grease
1 large white onion, diced
2-3 jalapeños, cored, chopped, and seeds removed if you'd like it less spicy
5 cloves garlic, chopped
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano (preferably Mexican oregano)
1 bay leaf
1 tablespoon kosher salt
INSTRUCTIONS
Rinse and soak beans. Rinse beans in a colander to remove and dirt, while rinsing them be sure to run your fingers through them to check for small pebbles or rocks. Transfer beans to a large bowl and cover with cold water. Let soak, preferably, overnight. If you are in a hurry you can rinse them and cook them as is but they will take much longer to get soft.
Saute vegetables. Heat oil in a large soup pot over medium-high heat. Add onion and jalapeños and cook until starting to become tender, but not brown, about 8-10 minutes. Add garlic, chile powder, cumin, coriander, and oregano. Let spices toast for a minute or two.
Cook beans. Drain and rinse the beans then add them to the pot along with the bay leaf and 8 cups of water. Bring to a boil then reduce the heat to a low simmer and cover. Simmer the beans, stirring occasionally, until tender. This could take anywhere from 1-3 hours depending on how long you soaked the beans and how fresh they are.
Salt and serve. Add salt and taste. If it is not salty enough for your tastes, add some more and serve.
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My name is Kate Ramos and ¡Hola! Jalapeño is where we celebrate Mexican flavors!
I’m a white girl from the Midwest who dreamed of being a chef. So I moved to Napa Valley, did just that, and at the same time fell in love with the most charming Mexican-American man you’ll ever meet.While working in restaurant kitchens in California I also fell hard for Mexican cuisine, it’s ingredients, and the beauty, depth and vibrance of Mexican food.¡Hola! Jalapeño is a true expression of my love for this way of cooking. I am deeply reverent and very respectful of its traditions and its culture and I’m honored to be able to share its beauty with all of you.As the proud mother of two Mexican-American children, I also feel it is my responsibility to enrich their lives with the flavors of Mexico and so, selfishly, ¡Hola! Jalapeño is also a journal of the recipes they have grown up eating. One I hope they will turn to when they need a bit of home.My intention is to create easy Mexican dishes that merge authentic ingredients and flavors with modern preparations; embracing the fresh, healthy, simple cooking that is at the root of traditional Mexican cuisine.You can find more of my recipes and stories by clicking the links below. Thanks so much for WATCHING!
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Cowboy Pinto Beans Recipe
1 pound dried pinto beans
1 large yellow onion, sliced
1-2 jalapeños, diced
1 ham hock (8 to 10 ounces)
1 1⁄2 tablespoons dried cilantro
½ tablespoon Red River Ranch Original Seasoning
½ tablespoon Mesquite Seasoning
1. Pour the beans into a large soup pot. Pour enough water over the beans until they are covered by about 2 - 3 inches.
2. Add the onion, jalapeño, ham hock, and cilantro. Cook over high heat until the mixture reaches a rolling boil, stirring occasionally.
3. Cover and boil hard for 30 minutes, stirring occasionally. As soon as the beans are boiling, you may need to add more warm water to keep them slightly covered and throughout the cooking process.
4. Reduce the heat to medium. Stir in the spices. Cover and simmer for 11/2 to 2 hours, stirring occasionally, until the beans soften. Season again to taste, if necessary.
TRADITIONAL CHARRO BEANS | A Cowboy's Favorite Bean
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Here's a traditional frijole recipe you need to try. The authentic chilies and seasoning combine to create the best pot of charro beans I've ever had.
#cowboybeans #cowboycooking
Printable recipe below!
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Used in this video:
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Kent's Mesquite Seasoning
Bertha Cowboy Stove
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The best Easy Refried Beans Recipe | Mexican Beans Recipe
My version on refried beans has been a highly requested video. Seriously! this recipe is worth the time.
The Mexican pot was a gift from my mother. I found one on amazon that I really like or you can go to your local Mexican store. Make sure the products you purchase are lead free
Mexican Cooking Pot
Wire Potato Masher
The Killers Concert Merch
Leonado Copper Pot is an 8 year old rescue Chihuahua!
Miscellaneous info, but equally as important:
My favorite hot sauces/Chili of all time!
Santa Cruz Chili Co.: Ask for Armida(520)398-2591 and tell her Stephanie sent you:)
LAOGANMA HOT CHILI SAUCE
7Five sauce from Colorado
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Mexican Pinto Beans (spicy)
1 lb pinto beans
2 tbs olive oil
1 whole onion
1 whole bell pepper
2 jalapenos
2 garlic cloves
6 cups water
8 oz can tomato sauce
2 tbsp chili powder
1 tbsp yellow mustard
1 tsp cumin
1 tsp oregano
1 tsp black pepper
2 bay leaves
1 tbsp chicken bullion
****sautéing the onions and peppers is optional. you can just chop everything and throw it in the crock pot if want. The original recipe was stove top and I did that step, forgetting that it was unnecessary if I was going to make it in the crockpot. ***
Crockpot
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