Pressure Cooker Mexican Cowboy Beans
These Frijoles Charros make a mui bueno side dish to any Mexican or barbecue meal, but are just as good on their own with tortillas or corn bread. As a matter of fact, they would be the perfect accompaniment to your Memorial Day BBQ, which coincidentally is this very weekend!
Yes, I know there is no beer in this picture, but in my usual quest to keep you on your toes, I followed my usual policy of leaving out one item. But to make up for it, I included two onions, even though I decided that one large one was enough.
This isn’t exactly health food, what with the multiple types of pork and all, but consumed only on occasion it can be a spicy, tasty treat.
Start by soaking a pound of beans. I like to soak them overnight, but I have used the quick-soak method a couple times and works in a pinch, but I still think the very best texture is achieved by the good old overnight soaking method.
Once the beans are soaked, you can get started on the frijoles.
In the pressure cooker pot over medium-high heat, add two tablespoons oil and sauté 1/2 pound of chopped thick cut bacon until it starts browning (or longer, if desired). I have found that the thick cut bacon doesn’t really get crispy like the thinner bacon, but has a nice chew to it that works great with this recipe.
Add a half-pound of Mexican chorizo and cook until it starts to crumble. It will finish cooking under pressure, you just don’t want a large block of cooked sausage when you are finished. I used bulk chorizo, but if yours is in a casing, remove it. Make sure it is Mexican chorizo, Spanish chorizo is a whole different animal, well not exactly, it is still pig, but just a different form of pig and is usually already cooked. Now, add half of the onion and continue to sauté until it just starts to soften.
Remove the meat and onion mixture to a bowl with a slotted spoon or one of these spider dealies:
If there is a large amount of grease left in the pan, you can drain all but 3 tablespoons or so, but don’t pour it all off, this is pure flavor. The red grease from the chorizo is especially flavorful.
Keeping the heat at medium high, in the fat left from the meat, add the rest of the onion and the Serrano chiles. Sauté until the onions start to soften, then add the garlic and sauté for another 1-2 minutes.
Add the beer, scraping up any meat bits from the bottom of the pan, then add a can of tomatoes with chiles (like good old Ro-Tel).
Now it’s time for the cumin, oregano, salt, pepper and the liquid smoke.
Add the beans and 5 cups of water and one tablespoon beef better than bouillon, then put the top on your pressure cooker and bring to high pressure (instead of the water and Better Than Bouillon, you can use 1 quart beef stock and 1 cup water).
When high pressure is reached, adjust heat to maintain high pressure and set timer for 20 minutes.
When time is up, do a quick release (remember when cooking legumes, your pressure cooker should never be filled more than half full).
Remove cover and add the meat/onion mixture. Stir and return top to pressure cooker, then bring to high pressure once again.
This time, set the time for 10 minutes. When the time is up, let the pressure come down on its own.
Remove top from pressure cooker and stir the contents, then serve in bowls as a side dish or main course.
The first night, I made ribs for dinner, and this was a side dish. When I had the leftovers the next day, I served it as a main course and had corn bread with it. And to be honest, I think I liked it better as a main dish. It would also be great with tortillas.
|Pressure Cooker Frijoles Charros|| |
- 1 pound dried pinto beans (soaked overnight)
- ½ pound thick cut bacon, chopped
- ½ pound Mexican chorizo (remove from casings if applicable)
- 1 large onion, chopped and divided
- 4 Serrano chiles, chopped
- 6 cloves garlic, pressed
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 teaspoon liquid smoke
- 1 cup beer
- 1 can tomatoes with green chiles (such as Ro-Tel)
- 5 cups water
- 1 tablespoon beef flavored Better Than Bouillon (you can substitute 4 cups beef stock and 1 cup water for the water/Better Than Bouillon).
- In the pressure cooker pot over medium-high heat, add two tablespoons oil
- Sauté the bacon until it starts browning (or longer, if desired)
- Add the chorizo and cook until it starts to crumble
- Add half of the onion and continue to sauté until it just starts to soften
- Remove the meat and onion mixture to a bowl with slotted spoon or spider
- If you have a large amount of grease, you can drain all but 3 tablespoons or so
- In the fat left from the meat, add the rest of the onion and the Serrano chiles
- Sauté until the onions start to soften
- Add the garlic and sauté for another 1-2 minutes
- Add the beer, scraping up any meat bits from the bottom of the pan
- Add the tomatoes with chiles
- Add the cumin, oregano, salt and pepper
- Add the liquid smoke
- Add the beans
- Pour in the 5 cups of water and 1 tablespoon Beef Flavored Better Than Bouillon
- Put top on pressure cooker and bring to high pressure
- When high pressure is reached, adjust heat to maintain high pressure
- Set timer for 20 minutes
- When time is up, do a quick release to bring pressure down quickly
- Remove cover and add the meat/onion mixture
- Stir and return top to pressure cooker
- Bring to high pressure again
- Set time for 10 minutes
- When time is up, let pressure come down on its own
- Remove top from pressure cooker and stir
- Serve in bowls as side dish or main course