http://kalynskitchen.blogspot.com/2009/02/pressure-cooker-recipe-for-pinto-bean.html
Pressure Cooker Recipe for Pinto Bean and Ground Beef Stew with Cumin and Cilantro
Pressure Cooker Pinto Bean Stew This delightful stew with pinto beans, ground beef, and cilantro is something I had for lunch three days in a row recently, and I completely enjoyed it each time. If you’re not a pressure cooker convert, read after the recipe to see how the stew can be made in a regular pot on the stove, but obviously it’s much quicker in the pressure cooker. By the way, if anyone looked at that photo and thought about chili, there’s no chili powder in this, so it’s definitely not chili! Actually cilantro is the predominant flavor here, so if you’re one of those poor cilantro-impaired folks, maybe you’ll want to search for a different stew recipe!
Cilantro is my favorite herb, one I never get tired of even though I’ve featured it for Weekend Herb Blogging many times. This week the host is Cheryl from Gluten Free Goodness, so check with her Monday to see what other bloggers are cooking. Thanks also go to Haalo at Cook (almost) Anything At Least Once for doing a great job as new herb mistress!
One thing I love about the pressure cooker is how you can start with unsoaked beans and have a wonderful dish less than an hour later. This is the pinto beans after I pressure cooked them and drained off the liquid.
Since I was only going to pressure cook the soup a few minutes, after I sauteed the onions and garlic, I added the dried and ground herbs and sauteed for a few minutes to release the flavor.
Here’s how the stew looked in the pressure cooker before I put the lid on and pressure cooked for just 2 minutes, before letting pressure release slowly for about 15 minutes. You could also simmer on top of stove for about 45 minutes, adding a bit more liquid.
Pressure Cooker Recipe for Pinto Bean and Beef Soup with Cumin and Cilantro
(Makes about 6 servings, recipe created by Kalyn.)
I made this in my 3.7 quart Kuhn Rikor pressure cooker. You could use a slightly bigger model.
1 cup dried pinto beans, unsoaked (or can use 2 cans pinto beans, rinsed and drained)
about 2 T olive oil, divided (will depend on your pan)
1 lb. low-fat ground beef (I use ground beef with less than 10% fat)
1 tsp. Spike seasoning
1 onion, chopped
1 T minced garlic
2 tsp. dried Mexican oregano
1 T ground cumin
1 T dried cilantro (optional, but recommended)
3 cups homemade chicken stock (or can use 2 cans chicken broth and reduce slightly to 3 cups)
1 cup liquid from pressure cooking beans (or 1 cup water)
2 T tomato paste
1 can (14.5 oz.) petite diced tomatoes
1/2 cup sliced green onions
1/2 cup chopped fresh cilantro (or more)
2 T fresh squeezed lime juice
Put 1 cup dried pinto beans in pressure cooker with 2 tsp. olive oil, add water to fill pressure cooker half full, lock lid, and pressure cook at high pressure 15 minutes. (Start to time after high pressure is reached.) Turn off heat and let pressure release naturally (about 15 minutes.) When all pressure is released, drain beans into colander, reserving 1 cup bean cooking liquid. (You can also use 2 cans pinto beans, rinsed well in a colander placed in the sink, then drained.)
While beans are cooking, heat 2 tsp. olive oil in large heavy frying pan, add ground beef and season with Spike seasoning, then saute until beef is well-browned, breaking apart with back of the turner as it cooks. When it’s well browned, remove beef to a bowl.
Heat 2 tsp. more olive oil in frying pan, then add onion and saute about 5 minutes, or until onion is starting to brown. Add minced garlic and saute 2 minutes more, then add Mexican oregano, cumin, and dried cilantro and saute about 2 minutes more.
When beans have finished cooking and been drained into a colander, add cooked ground beef to pressure cooker, followed by onion/garlic/herb mixture. Add chicken stock to frying pan and simmer a minute, scraping off any browned bits and adding that liquid to pressure cooker, along with 1 cup reserved bean cooking liquid (or water, if using canned beans.) Add beans, tomato paste and can of tomaotes to pressure cooker.
Lock lid and pressure cook for 2 minutes at high pressure. (Start to time after high pressure is reached.) Turn off heat and let pressure release naturally, about 15 minutes. When pressure is released, add sliced green onion, chopped fresh cilantro, and lime juice, turn heat on and cook with lid off for about 5 minutes. Serve hot, with additional chopped cilantro to add at the table if desired.
How to Cook in a regular soup pot on the stove:
For canned beans, rinse and drain as described above. To use dried beans, you will need to soak beans overnight, drain, add fresh water to cover by a few inches and simmer until beans are soft, about 45 minutes. Follow directions as above for browning meat, browning onions with garlic and herbs, and deglazing frying pan with chicken stock. Combine browned meat, onion mixture, chicken stock, water, cooked beans, tomato paste, and canned tomatoes in heavy soup pot, adding 1 cup more chicken stock for cooking in open pan. Simmer over low heat about 45 minutes, adding a bit more water if needed. When stew seems done, add green onion, chopped cilantro, and lime juice as above and cook a few more minutes.
South Beach Suggestions:
This stew with low-glycemic dried beans and low-fat ground beef is a great dish for any phase of the South Beach Diet.
More Soups or Stews with Cilantro:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Crockpot Black Bean Chili with Lime and Cilantro from Kalyn’s Kitchen
Black Bean and Rice Soup with Cilantro and Lime from Kalyn’s Kitchen
Chicken and Pinto Bean Soup with Lime and Cilantro from Kalyn’s Kitchen
New Mexican Slow Cooker Stew from Karina’s Kitchen
Pumpkin and Chorizo Soup with Cilantro from Closet Cooking
Pumpkin Soup with Cilantro from Christine Cooks
(Want even more soup or stew recipes with cilantro? I find these recipes from other blogs using Food Blog Search.)
>>>Put 1 cup dried pinto beans in pressure cooker with 2 tsp. olive oil, add water to fill pressure cooker half full,<<<
Hmmm 1 CUP beans + 2½ GALLONS Water...
Maybe if I had a 2 quart pressure cooker -
All those nutrients down the drain...
What about all that wonderful aroma therapy I’d miss.
Slow simmer, Mmmm sniff sniff - when will the corn bread be ready.... Drool drool Mmmmmm I can hardly wait... Sure smells good.... Aside from eating it, the aroma therapy and anticipation are my favorite parts of cooking...
If you are into quick, try cooking/canning beans then when you are hungry in a hurry, dump in a quart jar of beans and the other ingredients maybe ½ pint of ground venison and the spices - 15 minutes and meal is ready... Come on corn bread hurry up...
You can even can the entire recipe - but would suggest lowering the quantities of some of the spices - cilantro, sage, oregano all get stronger when canned. Remember when canning combination products, always pressure can for the longest processing ingredient - in this case the meat. In this case, it would be processed at 10# pressure for 90 minutes for quarts at sea level. (adjust for your altitude)
If you want to see some more on canned beans (plus a lot more neat suggestions on other subjects) check out:
http://www.backwoodshome.com/advice/aj107.html
I never seem to tire of the ‘Wisdom of Jackie Clay’
That sounds really good!