Pinto Bean & Ground Beef Stew (Pressure Cooker)

Pinto Bean & Ground Beef Stew (Pressure Cooker)
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I found this recipe yesterday, had everything on hand, tested out by the family, this is overwhelmingly tasty!!! This is for a stove top pressure cooker. Counting on the natural pressure release, you can have this on the table is under an hour. You can cook the beef and other prep while the pressure cooker is doing its thing. Follow all safety precautions for your model of pressure.
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Pinto Bean & Ground Beef Stew (Pressure Cooker)
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Rating: 5
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I found this recipe yesterday, had everything on hand, tested out by the family, this is overwhelmingly tasty!!! This is for a stove top pressure cooker. Counting on the natural pressure release, you can have this on the table is under an hour. You can cook the beef and other prep while the pressure cooker is doing its thing. Follow all safety precautions for your model of pressure.
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Add the rinsed and sorted beans to your pressure cooker, add the 4 cups of water, and 1 tablespoon of cooking oil, the oil is to prevent the beans from foaming. Depending on your size of pressure cooker, do not fill more than halfway.
  2. Place the lid on the cooker and lock closed. Place on high heat until the pressure cooker comes to full pressure, meaning the jiggler is moving and making some noise, this is when you start timing. Turn the heat to low but maintain full pressure. Time the beans for 22 to 27 minutes depending on if like them firm or softer. (I time for 25 minutes.)
  3. While the beans are cooking, heat a non stick skillet and cook the ground beef until cooked through, drain the beef well and set aside. Photo shows the beef cooking while the pressure cooker is working on the beans.
  4. Same pan, heat a splash of oil and cook the onion until starting to turn brown, then add the garlic and cook for another 2 minutes,
  5. Then add the oregano, cumin, and dried cilantro and cook for about 2 minutes more. Set aside.
  6. I added a variant, I used a handful of Shiitake mushrooms, photo shows before I removed the stems and chopped them.
  7. Saute the chopped mushrooms until starting to brown up. Set aside.
  8. After the time is up on the pressure cooker, turn off the heat and move to another unused burned. Allow the cooker to release pressure normally, about 10-15 minutes.
  9. When the pressure is fully released, open and ladle out 1 cup of liquid, set that liquid aside, drain the beans in a colander and rinse well and return the beans and the 1 cup of liquid from the beans, tomato paste, and diced tomatoes with liquid, the cooked beef, onion mixture, and mushrooms if using, to the cooker.
  10. Close and lock the pressure cooker lid and bring to high pressure and cook for 3 minutes. Remove from heat and let pressure release naturally, about 10-15 minutes.
  11. When it is safe to open, remove the lid and stir in the spring onion and most, not all, of the fresh cilantro, and lime juice. Return to heat without the cover and simmer for about 5 minutes.
  12. Serve and sprinkle the remaining cilantro on each bowl for garnish.
Recipe Notes

The beef will cost about 120 Baht for 500 grams. For 6 servings, this is about 88 cents per serving.

Variants: 1. Saute a handful of chopped mushrooms and add to the cooker after adding the beef and onion. 2. Use mushroom stock instead of chicken stock. 3. Replace the cilantro with chopped celery tops or parsley.

This recipe for Pressure Cooker Pinto Bean & Ground Beef Stew is courtesy of Kalyn's Kitchen.

Pinto Beans (Pressure Cooker)

Pinto Beans (Pressure Cooker)
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I used a stove top pressure cooker to make these on 28 Dec 2017, and I must say, the most flavorful pinto beans, I have ever eaten! No seasonings added, just beans, cooking oil, and water. Follow all safety precautions for your pressure cooker.
Servings Prep Time
2-3 servings as a side 2 minutes
Cook Time
22-25 minutes
Servings Prep Time
2-3 servings as a side 2 minutes
Cook Time
22-25 minutes
Pinto Beans (Pressure Cooker)
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Rating: 5
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I used a stove top pressure cooker to make these on 28 Dec 2017, and I must say, the most flavorful pinto beans, I have ever eaten! No seasonings added, just beans, cooking oil, and water. Follow all safety precautions for your pressure cooker.
Servings Prep Time
2-3 servings as a side 2 minutes
Cook Time
22-25 minutes
Servings Prep Time
2-3 servings as a side 2 minutes
Cook Time
22-25 minutes
Ingredients
Servings: servings as a side
Instructions
  1. Rinse and drain the beans, remove any bad beans or debris.
  2. Add beans, water, and oil to your pressure cooker. Depending on the size of your pressure cooker, do not fill more than the halfway mark. Cover and lock the lid and turn on heat to high.
  3. When the jiggler starts making noise, indicating full pressure, reduce heat to maintain full pressure, start timing. 22 to 25 minutes if you like firmer beans, and as long as 27 minutes for softer beans.
  4. Turn off the heat and move the cooker to an unused burner and do a natural release of pressure, just let the cooker sit until the lid lock drops indication no pressure. Carefully remove the jiggler keeping the top of the lid pointed away from you. When satisfied there is no pressure inside the cooker, unlock and remove the lid.
  5. Drain the beans and serve as a side dish or as a main dish like I do 🙂
Recipe Notes

Low cost.

Adapted from an internet recipe.

Basic Pinto Beans

Basic Pinto Beans
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I like beans and make a lot of items using dry beans to start with, and I have a lot of time on my hands so I go with slow cooked beans in my slow cooker as the standard. This recipe can be tailored at will with what you have on hand or what you want to use. This recipe is what I make but it also changes each time.
Prep Time
24 hours
Cook Time
10+ hours
Prep Time
24 hours
Cook Time
10+ hours
Basic Pinto Beans
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I like beans and make a lot of items using dry beans to start with, and I have a lot of time on my hands so I go with slow cooked beans in my slow cooker as the standard. This recipe can be tailored at will with what you have on hand or what you want to use. This recipe is what I make but it also changes each time.
Prep Time
24 hours
Cook Time
10+ hours
Prep Time
24 hours
Cook Time
10+ hours
Ingredients
Servings:
Instructions
  1. Sort the beans and remove any bad ones or debris, soak overnight.
  2. Next day, drain and rinse the beans, add to your slow cooker. Add cut up sausage, ham, or bacon, add water to the slow cooker about 1 inch above the contents.
  3. Cook on Low setting for 8-10 hours (I routinely start my beans about noon, cook until about 7 or 8 pm, leave in the pot and just start cooking the next day).
  4. Season with some salt, black pepper, oregano, and cumin to your liking. Keeping mind, slow cookers will reduce the seasoning level the longer you cook.
Recipe Notes

Low cost, and it makes a lot of beans.

Variants: Use any of the following, chopped onion, tomato paste, chopped chilies, ham, bacon, or even chicken, use chicken stock instead of water, you get the idea, tailor this at will.

Common recipe I have been making for years, and never the same.

Slow Cooker Cowboy Beans

Slow Cooker Cowboy Beans
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This is more of a chili than just a bean recipe. It does sound good however. Keep in mind all slow cookers operate at different temps so times will vary. Serves 8-10 as a side dish, or 5 as a main dish.
Servings Prep Time
5-10 servings 15 minutes
Cook Time
6-8 hours
Servings Prep Time
5-10 servings 15 minutes
Cook Time
6-8 hours
Slow Cooker Cowboy Beans
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This is more of a chili than just a bean recipe. It does sound good however. Keep in mind all slow cookers operate at different temps so times will vary. Serves 8-10 as a side dish, or 5 as a main dish.
Servings Prep Time
5-10 servings 15 minutes
Cook Time
6-8 hours
Servings Prep Time
5-10 servings 15 minutes
Cook Time
6-8 hours
Ingredients
Servings: servings
Instructions
  1. The morning after your beans have soaked, drain, rinse and pour into your slow cooker. Brown hamburger (or meat of your choosing) and onion on the stove, and drain fat.
  2. Add the browned meat and onion to your slow cooker.
  3. Then add just 1 tablespoon of Worcestershire sauce and 1 tablespoon of apple cider vinegar, then the rest of hte ingredients. Add the meat, stir and add 7 cups of water (NOTE, add 7 cups water OR until the water is to within 1 inch of the top of the slow cooker, you need to KEEP AN EYE on the beans and water level and remove water if it is rising.) Stir to combine. Cover and cook on Low setting for 8-10 hours, or on High setting for about 4-5 hours, then check the beans for tenderness.
  4. If the beans are cooked, you can add a bit of tang using more Worcestershire sauce and apple cider vinegar. Serve topped with shredded Cheddar cheese, sour cream, onions, etc.
Recipe Notes

500 grams of ground beef would be about 125 Baht, pork would be about 60 Baht, chicken will be less. For 5 servings (for beef) this is about 75 cents per serving, less for pork, and even less for chicken.

Adapted from an internet recipe.

Chili Beans

Chili Beans
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I like to cook with dried beans, they are nutritious and versatile. This is the homemade version of canned Chili Beans, healthier and more nutritious. These can be served as a side, as a main, or as a base for chili. Takes some time but well worth it. I made these on 30 July 2016, very good! My comments below. The recipe is a total rewrite to make into a slow cooker recipe. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
10 cups 5 minutes
Cook Time
9 hours
Servings Prep Time
10 cups 5 minutes
Cook Time
9 hours
Chili Beans
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Rating: 5
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I like to cook with dried beans, they are nutritious and versatile. This is the homemade version of canned Chili Beans, healthier and more nutritious. These can be served as a side, as a main, or as a base for chili. Takes some time but well worth it. I made these on 30 July 2016, very good! My comments below. The recipe is a total rewrite to make into a slow cooker recipe. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
10 cups 5 minutes
Cook Time
9 hours
Servings Prep Time
10 cups 5 minutes
Cook Time
9 hours
Ingredients
Servings: cups
Instructions
  1. Pick through and discard irregular beans or stones. In 5 quart container, add dry beans and soak for at least 8 hours and up to 24 hours. Drain beans, discard soaking liquid, rinse and drain beans.
  2. In your slow cooker add the chicken stock, or 4 cups of water and stir in the stock powder, add in the taco seasoning and whisk well. Add the tomato paste and whisk more so no lumps, then add the onion and garlic. Add the beans and give a quick stir. Add salt to taste. Cook on High setting for at least 8 hours up to 12 hours, depends on the age of the beans so you will need to check them (this is based on my slow cooker) and the beans will still have a bit of bite to them but are not mush either.
  3. Serve as a main dish as a soup with topping just like chili, such as grated Cheddar cheese, diced onions, and sour cream, with crackers or cornbread on the side. Serve as a side dish with Mexican dishes, burgers, pulled pork, or as a base for our Pinto Bean Chili listed on this site.
Recipe Notes

A bag of 500 grams of beans will cost between 50 and 65 Baht. Make the stock from scratch or from stock base powder. For 10 cups of beans and sauce, this dish is well under $1 per person per serving.

Shortcut: Taco Seasoning.

Used in Recipe Listed on this Site:
Mexican Casserole,
Chili Cornbread Pie,
Pinto Bean Chili, Made it, GO-TO recipe.

Adapted from an internet recipe.

Slow Cooker Pinto Bean, Jasmine Rice, Chicken Soup

Slow Cooker Pinto Bean, Jasmine Rice, Chicken Soup
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This recipe comes from a good friend, he just threw this together and enjoyed it. This is a must try for me.
Servings Prep Time
4 servings 24 hours
Cook Time
9 hours
Servings Prep Time
4 servings 24 hours
Cook Time
9 hours
Slow Cooker Pinto Bean, Jasmine Rice, Chicken Soup
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This recipe comes from a good friend, he just threw this together and enjoyed it. This is a must try for me.
Servings Prep Time
4 servings 24 hours
Cook Time
9 hours
Servings Prep Time
4 servings 24 hours
Cook Time
9 hours
Ingredients
Servings: servings
Instructions
  1. Add beans and rice to the slow cooker, add water until it is about 1/2 inch above the beans and rice. Cover and set the slow cooker to High.
  2. After 2 to 3 hours, boil the chicken on the stove. Use just enough water to cover the chicken by 1/2 inch or so. Cook just long enough to cook the chicken through and get a bit of broth going. Pour broth and chicken into the slow cooker.
  3. Add the rest of the ingredients. This way you don't need to take the top off of the cooker again unless the water seems to get low. The goal is to keep the water in slow cooker just covering the beans and rice. Continue to cook on High setting for a total of 9 hours.
  4. This seams odd, but adding the rice early is crucial in making the soup a bit more gravy-like. The rice doesn't need that long to cook, but by cooking it for a long time, it sort of dissolves and makes the soup into a nice gravy.
Recipe Notes

1 kilo of chicken breasts will run about 80 Baht, easily making this a meal for under $1 per serving.

Provided courtesy of good friend, Dave Williams.
Thailand.