Why I Love This Recipe
These are pretty darn close to the delicious beans from Hacienda. I always simmer them on the stove instead, soaking and cooking the pinto beans most of the way through first and then finishing them on the stove when it is time to eat. They can be simmered for quite a while.
Ingredients You'll Need
1 1⁄2 lbs dried pinto beans
3 quarts water
1⁄2 teaspoon salt
3⁄4 lb smoked bacon
1 large white onion, diced
1⁄2-1 teaspoon salt
1⁄2 teaspoon garlic powder
2 cups diced tomatoes
3 tablespoons chopped fresh cilantro
1 -2 drop liquid smoke
Sort beans and remove any debris.
Add beans to water in pressure cooker.
Add 1/2 teaspoon salt.
Add the rest of the salt to taste, bacon, onion, and garlic powder.
Pressure cook beans until tender, but firm.
Cooking times will vary with altitude, but 15-20 minutes on a medium rock will cook them well.
Run cool water over pressure cooker lid before removing lid.
(Can also be simmered on stove in a heavy bottomed pot, but plan for a much longer cooking time. Alternatively, pinto beans can be cooked beforehand and finished with remaining ingredients before dinnertime).
Wait for vents to drop before rotating the lid from the pot.
Add tomatoes and cilantro.
Stir and simmer on low until heated through.
Add liquid smoke, if desired.