These spicy cowboy beans are a perfect contribution to a potluck buffet any time of year. Instead of hours on the stove, they cook quickly in the pressure cooker and there's no need to pre-soak the beans. —Joan Hallford, North Richland Hills, Texas
Total Time
Prep: 25 min. Cook: 1-1/2 hours + releasing
Makes
10 servings
Ingredients
4 bacon strips, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 cups reduced-sodium beef broth
3 cups water
1 package (16 ounces) 16-bean soup mix
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 can (8 ounces) tomato sauce
1 poblano pepper, chopped
1/4 cup packed brown sugar
1 envelope taco seasoning
TOPPINGS: chopped fresh cilantro, shredded cheddar cheese and sour cream
Directions
Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook bacon until crisp, 4-5 minutes. Add onion and garlic; cook until tender, 5-6 minutes longer. Add broth to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel.
Add water, soup mix, tomatoes and green chiles, tomato sauce, poblano pepper, brown sugar and taco seasoning. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 90 minutes. Let pressure release naturally.
If desired, select saute setting and adjust for low heat. Simmer, stirring constantly, until desired consistency. Press cancel. Serve with toppings of your choice.
Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
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