This month, we are celebrating 200 years of Texas Rangers history!
Retired Texas Ranger Frank Malinak shared his chili recipe. He made it “sans” the beans. But on the trail, dried beans were easy for early Texas Rangers to carry and prepare in a large dutch oven over a fire.
We are drastically simplifying the prep time by using a fairly new appliance called an instant pot. And its heavenly! Quick, tasty, and easy – these beans are a hearty side dish or you can use it as your main course with some side greens.
Also, left overs can be used in a taco salad!
I encourage you to rediscover dried beans. They are economical and full of nutrition. My system is to buy one of each kind of dried bean and peas, cook a different one each week, and restock when gone. Sometimes, the simple things in life are the best!
Pinto Beans - Instantly
- Instant pot
- 1 pound dried pinto beans
- 1/2 pound bacon slices
- 1 medium onion, chopped
- 3 jalapeños, chopped and seeds removed
- 6 cloves garlic, chopped
- 3 bay leaves
- 1 tsp ground cumin
- 1 tsp dried mexican oregano
- 4 cups vegetable broth
- 2 tbsp soy sauce
- 1 14 oz organic chopped tomatoes
- Cilantro for garnish
- In a large frying pan, cook bacon until almost crisp. Cut into 1 - 2 " pieces
- Remove bacon and add onion, jalapeño, and garlic to pan. Cook until soft
- In instant pot, layer dried beans, bacon, soy sauce, dried herbs, cooked onion, garlic, and jalapeno,
- Pour broth over all and lightly stir
- Add tomatoes
- Close the lid and turn venting knob to sealing position. Pressure cook at high pressure for 45 minutes, and then naturally release knob for 20 minutes.
- To thicken, stir with a spoon using the "saute" function. Taste and season accordingly.