Cheesy Pinto Beans with Chorizo

Cheesy Pinto Beans with Chorizo

Cheesy Pinto Beans with Chorizo

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Pressure Cooking Time 10 mins
Total Time 10 mins
Course Soups, Stews & Chilis
Cuisine American
Servings 6
Calories 373 kcal

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
Food Group Meat & Poultry
Keyword Fall
Cooking Method Pressure Cooking
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