Pressure Cooker Ranch Style Beans Recipes

Steps:

• Wash beans and place in a large pot or kettle. Add water and remaining ingredients (except salt and tomato puree, which should be added in the last 30 minutes before beans are done). Cover and simmer for 5 to 6 hours. Check liquid level occasionally and add more water (add boiling water, never cold) as needed to keep beans covered.
• If cooked in a crock pot, (you will need extra cup of water if you did not pre-soak) and cook them on the low setting. It also may take a little longer than the 5 to 6 hours.
• Note: You can reduce cooking time by soaking beans overnight or using or (1 Hour soak method).
• Add ¼ Cup of tomato puree with additional 1 tsp brown sugar in the last hour. Adjust salt and sugar to your liking.

Steps:

• This is every homemakers dream recipe. Dump everything into the pressure cooker and give it a good stir to mix it up.
• Pressure cook on high for 30 minutes.
• Release the pressure, give it a good stir and taste to see if needs more salt.
• Pressure cook for an addition 20 minutes on high and it should be done.
• Very soupy -- so eat it as soup if you like.
• I served mine over rice with a dollop of sour cream stirred in for a delicious added creaminess.
• EVERYONE LOVED IT!

Steps:

• In a soup kettle or Dutch oven, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients. , Cook, uncovered, over medium heat until heated through, about 10 minutes.

Steps:

• Cut steak into thin strips. Combine mustard, chili powder, salt, pepper and garlic in a bowl; add steak and toss to coat. Transfer to a 6-qt. electric pressure cooker; add tomatoes, onion, water and bouillon., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure. Stir in beans; heat through. Serve with rice.

Steps:

• Place pinto beans in large pot, cover with water, bring to rapid boil, cover and set aside.
• In another large pot, add olive oil and sautee onion, garlic, carrots, celery, and pepper.
• Add spices and simmer an additional 2 minutes.
• Drain and rinse pinto beans and add to vegetable mixture, along with ham hocks.
• Add chicken broth to cover contents.
• Cover and simmer, adding more chicken broth if needed, until beans are tender and liquid is absorbed, about 2 hours.
• Re-season with spices, as needed.
• Cut and flake meat from hocks into bean mixture.
• Serve as a side dish, or in tortilla shells with salsa and sour cream or with your favorite red or green sauce.

Steps:

• Cut bacon slices into 3 or 4 pieces each. Put in large saucepan and begin to cook until some fat is rendered. Add the sliced green pepper and chopped onion. Cook until onion begins to glaze and bacon is cooked, but not crisp.
• Add all the other ingredients. Stir until hot and serve. Un-used portions can be frozen.