12.27.16 I used Goya® Cilantro & Tomato Sazon for the the tomato-flavored bouillon, and it really kicked up the flavor. Didn‘t have any salsa on hand (it was optional), but even without it, these beans were delicious, the perfect side kick to just about any Mexican meal. Love this Instant Pot and loved these charro beans! *****UPDATE 7.13.17***** Mashed some of the beans today and layered into some beef enchiladas. I find I'm making this recipe often, it's just so darn good!
This is a keeper! One important note though - I did not add the salsa at the beginning - tomato products added to dried bean can keep the beans from softening, once cooked and the beans are soft, it is fine to add the salsa or other tomatoes. The kids loved this, served with corn tortillas, lime wedges and some grated cheese it was a meal.
This made excellent beans! I have never been successful in the past making a pot of beans on stovetop or slowcooker. I did this in my instant pot. The only changes I made were to saute the onions and jalapeno in bacon grease (this is what my grandmother had always done) I also replaced the tomato bouillon with chicken bouillon because that is what I had on hand. This tasted so good and were soft, but not already mushy. I also soaked my beans the night before and into the next day (maybe for like 15 hours total). I have learned in the past that soaking the beans makes a big difference. However, I had never made them before in an instant pot. Next time I may just throw them in without soaking. There was a lot of liquid left, so if you do soak your beans you may not need so much water. This will be how I make a pot of mexican pinto beans from now on! Thank you!
I love the flavors of this recipe! After making these beans a couple of times I've found that cooking them for an hour on high pressure gives a more creamy bean texture and higher pronounced flavor. I do not soak the beans first. Will be making this again for years to come. Thanks for the great recipe!
I make these weekly and have changed the base recipe since my wife and I have found that we actually enjoy the charro beans as much as the refried beans and needed more liquid. So here is the update you can try. 6 Cups of Water 1lb dry pinto beans 1tbsp low sodium vegtable base (in the jar) 1tbsp low sodium chicken base (in the jar) increase all seasonings to 1 tsp instead of 1/2. Added 1 tsp salt since i stoped using boullon Rest of ingrediants stayed the same. I do saute the onions in about a tbsp of oil for about 2 minutes in the instapot then add the garlic and jalapeno and saute them until fragrent then add the water to deglaze before adding rest of ingrediants. We end up with more bean broth and have beans for dinner and then make refried beans in the morning for bean and cheese tacos :)
My pressure cooker doesn't have a "Bean/Chili" function as called for in the recipe so I cooked the beans on the "Meat" function for 55 minutes. This is a delicious meatless meal that I'll make again soon.
I made no changes and these beans were excellent.
I make these beans so easy and fast now in my insta pot that I don't even need the recipe anymore. But I must give credit where credit is due! The will always be the recipe I make for beans in my family!!
I cooked these in my 6 qt. Power Cooker. The only changes I made was to replace the tomato and vegetable bullion with chicken bullion. It came out great! Love the flavor! I am new to pressure cooking. Some things I have tried didn't come out ( my fault I'm sure) as well as I would have liked but these charro beans were perfect! I will definitely cook them again.
Sautéed bacon and chopped onion in the instant pot before adding the beans and other ingredients. The seasoning was a little heavy for my taste. Also next time I’d use chicken broth instead of the bullion + water combo. Ok overall
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