We love the Charro beans at Hacienda Colorado here in Colorado. They’re smoky and good. Are they smoked? No. It’s the bacon!
- 1 lb dried pinto beans
- 12 oz bacon, chopped
- 1 small yellow or white onion, chopped
- 1 jalapeno, seeded and minced (remote the veins if you prefer less heat)
- 4 garlic cloves, minced
- 1 15 oz fire-roasted tomatoes
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 tsp chili powder
- 2 tsp ground cumin
- 1/4 tsp ground black pepper
- 1/2 tsp dried oregano
- 1/2 bunch of cilantro, chopped (unless you hate cilantro, then leave it out.)
- salt to taste
- Chopped cilantro
- Sliced Jalapenos
- Place the dried beans in a colander, rinse well, and remove any debris or shriveled beans.
- Set the pressure cooker to saute and cook the bacon until crispy. Remove the bacon from the pressure cooker and place it on a paper towel lined plate. Drain all but 2 tablespoons of the bacon fat (or leave all the fat, if you prefer.)
- Add the onions and jalapenos into the pressure cooker and cook stirring often, for about 2-3 minutes or until the onions become translucent. Add the garlic and cook for about 30 seconds to a minute.
- Press the keep warm/cancel button on the instant pot. Stir in the beans, tomatoes with their juices, broth, water, chili powder, cumin, black pepper, oregano, bacon, and cilantro into the instant pot.
- Close the lid and cook on high pressure for 45 minutes. Once the cooking cycle is complete, allow the pressure to release naturally- this will take about 35 to 40 minutes. Season with salt to taste.