Nancy's tasty low-fat beans
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Dried pinto beans; soaked overnight |
| 6 | cups | Water; for soaking beans |
| 10 | Sprigs cilantro | |
| 6 | larges | Garlic cloves; chopped |
| 3 | Stalks celery; chopped | |
| 2 | Carrot; chopped | |
| 1 | large | Onion; chopped |
| 1 | medium | Green bell pepper; chopped |
| 3 | Chicken bouillon cube | |
| 2 | teaspoons | Chili powder |
| ½ | teaspoon | Black pepper |
| ½ | teaspoon | Salt |
| 1 | small | Ham bone |
Directions
Wash and sort the beans, soak beans overnight in water. Drain and rince the beans and place in pressure cooker. In a food processor, chop the vegetables into a fine chop. Place vegetable mixture into pressure cooker, add the seasonings and spices.
Cook on medium-high heat for 20-25 minutes.
NOTES : 1. Traditional soak: In a large pot, add 3 cups of cool water to each cup of beans (or 6 cups for each pound). Soak up to 8 hours or overnight in the refrigerator. Drain and rince the beans. 2. Quick soak: In a large pot, add 3 cups of cool water to each cup of beans (or 6 cups for each pound). Slowly bring the water to a boil and cook the beans for 2 minutes. Cover the pot and let beans stand for 1 hour. Drain and rince the beans.
3. Can cook on stovetop in a large pot for 1½ hours over medium-heat, stirring every 10-15 minutes or in a crock pot on low for 9-10 hours.
Recipe by: Nancy Siler-Dominicks Finer Foods Converted by MM_Buster v2.0l.