I used the Raquel Beans that came with my Rancho Gordo Bean Club delivery to make a modified version of Bourbon Pork Pinto Beans found in The Great Big Pressure Cooker Cookbook . Raquel Beans are described here. To me they look sort of pinto-ish, just larger.
Anyway, it turned out pretty good. I liked the recipe, especially with my modifications (bacon instead of ham, for instance). It had some interesting ingredients that I had not used before with beans.
Instant Pot Bourbon Pork Pinto Beans (original recipe modified)
2 cups dried pinto beans (Raquel beans if available)
1 medium naval orange
12 oz sliced bacon cut into 1/2 inch lengths
1 medium red onion, chopped
1/2 sweet red pepper medium, chopped
1 Tbl minced garlic
1 tsp dried rosemary
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/4 cup bourbon
1/2 cup packed dark brown sugar
6 Tbl canned tomato paste
2 cups homemade chicken broth
1 cup water from the soaked beans
Directions
Optional:
Serve with hot sauce or chopped jalapenos for folks who like a little heat with their beans.
Salt and pepper as needed.
Kathryn
Anyway, it turned out pretty good. I liked the recipe, especially with my modifications (bacon instead of ham, for instance). It had some interesting ingredients that I had not used before with beans.
Instant Pot Bourbon Pork Pinto Beans (original recipe modified)
2 cups dried pinto beans (Raquel beans if available)
1 medium naval orange
12 oz sliced bacon cut into 1/2 inch lengths
1 medium red onion, chopped
1/2 sweet red pepper medium, chopped
1 Tbl minced garlic
1 tsp dried rosemary
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/4 cup bourbon
1/2 cup packed dark brown sugar
6 Tbl canned tomato paste
2 cups homemade chicken broth
1 cup water from the soaked beans
Directions
- Soak the pinto beans as directed, usually 12-16 hours. Soak the (fresher) Raquel beans 6 hours.
- Remove the zest from half the orange and chop finely.
- Peel the orange and chop the orange sections, removing any seeds
- Set the pressure cooker to Saute on High.
- Brown the bacon; remove and drain on a paper towel
- Add the onions and peppers to the bacon fat. Saute until the onions are translucent, about 3 minutes
- Add the garlic and saute until just fragrant, about 30 seconds
- Add rosemary, cinnamon, and cloves and stir to combine
- Add the bourbon and let cook for 1 minute.
- Add the bacon, brown sugar, tomato paste, minced zest and chopped orange. Stir until everything is well coated.
- Add the drained beans, the broth and bean water.
- Place lid on cooker and set to High Pressure (9-11psi) for 18 minutes for pinto beans 35 minutes for Raquel beans.
- Use the quick release method. Test beans and add cooking time if necessary.
- Take 1 cup of the cooked beans and mash with a potato masher in a small bowl. Add back to pot.
- Heat for 2 minutes longer then serve.
Optional:
Serve with hot sauce or chopped jalapenos for folks who like a little heat with their beans.
Salt and pepper as needed.
Kathryn
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