Cheesy Pinto Beans with Chorizo
Equipment
Ingredients
- 1 lb pinto beans rinsed and picked over
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 garlic cloves minced
- 6-8 ounces chorizo sausage diced
- 2 large chilies seeded and diced
- 3 cups chicken stock
- 2 teaspoons chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon salt
- 1 1/2 cups sharp cheddar cheese grated
- Green onions optional
Instructions
- In the pressure cooker, place the pinto beans and 3 cups of water. Lock the lid in place, bring to HIGH pressure, and cook for 2 minutes. Release the pressure. Drain and rinse the beans under cold running water.
- Heat 1 tablespoon of the olive in the cooker. Add the onion, chorizo, garlic, and chilies. Cook about 2 minutes.
- Add the beans to the cooker with 3 cups chicken stock, chili powder, cumin, and the remaining 1 tablespoon of oil.
- Lock the lid in place, bring to HIGH pressure, and cook for 8 minutes. When done, release the pressure.
- Drain some of the cooking liquid if it's too watery for your taste and stir in the salt. If desired, mash a portion of the beans. Simmer over low heat and stir in the cheese until melted.
- Serve with additional cheddar cheese and green onions if desired.
Nutrition
Calories: 373kcalCarbohydrates: 29gProtein: 20gFat: 20gSaturated Fat: 9gCholesterol: 53mgSodium: 974mgPotassium: 593mgFiber: 8gSugar: 4gVitamin A: 783IUVitamin C: 29mgCalcium: 268mgIron: 3mg
Tried & Loved this recipe?Mention @ZavorAmerica and tag #SavorWithZavor !
