I am a big fan of the whole pinto beans you get in a good Mexican Restaurant. I like them more than the refried beans and they’re actually healthier, because refried beans are fried with FAT – which makes them tasty – but not necessarily healthy.
I got an Instant Pot (actually it’s a Cuisinart Pressure Cooker) and I was anxious to try to recreate my favorite beans. These are excellent – and really flexible. I put them in my Oven Baked Tacos Recipe, we eat them alone, you could “refry” them if you like – and for sure you can freeze them when you make too much!
I’m not exactly sure what makes these “Charro Style” but the recipe I adapted was a Slow Cooker Charro Beans recipe. The only thing I left out was the tomatoes, which just didn’t go with what I wanted to accomplish. Hopefully these tickle your tastebuds as well!
- 8 slices bacon, sliced into lardon (or chopped)
- 1 lb dry pinto beans
- 1 medium onion, chopped
- 1 - 4oz Can Green Chiles (mild or hot, to your taste)
- 4 cups water
- 2 cups beef stock (homemade if you have it)
- 2 cloves garlic, smashed & minced
- 1/2 fresh jalapeno, minced
- 1 tbsp Cumin
- 1 tsp Garlic Powder
- 1 tsp Chili Powder
- Salt & Pepper to Taste
- Set your pressure cooker to "Browning" setting and start the bacon browning
- While bacon is browning, rinse your dry beans and pick through for any stones or other smutz you might find.
- When bacon is crispy, drain and reserve 1-2 Tbsp of your bacon fat, add it back to the instant pot and saute the onions in the bacon fat (or use olive oil if you're health conscious).
- When onions are soft, add back in the bacon then addin the pinto beans, water, stock, garlic, seasoning, green chiles.
- Place lid and set to high pressure and 45 minutes.
- When done, let pressure come off naturally - this will likely take about half an hour. Be patient - if you do a quick pressure release, you'll likely end up with some tough beans.
- When you can remove the lid, sample and then salt and pepper to your taste.