Spicy, hearty and satisfying. This version takes a fair amount of work, but it’s worth the effort.
Start to finish: 2 hours
Ingredients
- 1 pound dried pinto beans, rinsed
- 2 3/4 tsp salt
- 1 bay leaf
- 2-4 T bacon fat or olive oil
- 2 pound ground beef
- 2 large Spanish onions, diced (4 cups)
- 2 poblano chiles or 1 large green bell pepper, seeded and diced
- 5 garlic cloves: 4 chopped, 1 grated or minced
- 2-3 jalapeno peppers, seeded and minced
- 3-4 T chile powder
- 2 tsp dried oregano
- 2 tsp ground cumin
- 1 tsp black pepper
- 1/2 tsp ground coriander
- 1 small bunch fresh cilantro, leaves and stems separated and chopped
- 1/4 cup beer
- 26-28 oz diced, canned tomaotes and their juices
- Chopped onion or sliced scallions, for serving
- Hot sauce, to taste
Directions
- Place beans, 1 1/4 tsp salt, bay leaf, and 6 cups of water in Instant Pot, cover, and cook on high pressure for 30 minutes.
- Let the pressure release naturally. The beans should be cooked through. If not, return to high pressure for another 5 minutes.
- While the beans are cooking, brown the meat and vegetables: heat a large skillet over medium-high heat, and then add 2 T of the oil. When it’s hot, add half of the beef and 3/4 tsp of the salt and saute until meat is well browned all over, about 5 minutes. Use a slotted spoon to transfer the beef to a large bowl. Repeat with the remaining beef and salt, adding more oil if needed.
- If skillet looks dry, add a little more oil. Add the onions and saute until they are pale gold and limp, about 10 minutes.
- Add the chiles and bell pepper and a pinch of salt and saute until peppers are tender and onions bronzed, about 10 minutes.
- Transfer vegetables to the bowl containing the beef.
- If skillet looks dry, add a little more oil. Saute chopped garlic and jalapenos until fragrant and tender, 1-2 minutes, then add chile powder, oregano, cumin, black pepper, and coriander. Saute until chile powder darkens, 1 minutes.
- Pour in the beer and let it reduce, scraping up the browned bits on the bottom of the pan, 2 minutes. Add the tomatoes and let simmer until thickened, 5-7 minutes.
- When the beans are done, add the beef and vegetables and tomato mixture to the beans and their liquid in the pressure cooker. Cook on high pressure for 30 minutes. Allow the pressure to release naturally. If mixture is too thin, simmer it on the saute function for a few minutes to reduce the liquid.
- Stir in the grated garlic and chopped cilantro leaves. Serve garnished with the onions and hot sauce to taste.
To make in a slow cooker: cook the beans on high for 4-5 hours. Then add the browned meat, vegetables, and tomato mixture and continue to cook on high for another 3-4 hours or 5-6 hours on high.
