EASY RANCH STYLE BEANS RECIPE (INSTANT POT, SLOW COOKER OR STOVE TOP)
Easy and tasty southwestern flavored pinto beans! Perfect as a side or in your favorite Tex Mex dishes.
Categories Side
Time 45m
Yield 6 cups
Number Of Ingredients 12
Steps:
- Place tomatoes/sauce, onion, garlic, molasses, vinegar, and 2 cups of beef broth in a blender. Puree until smooth.
- Rinse and sort pinto beans.
- If cooking on the stove (or on low in the crock pot - I do NOT do this step when using the Instant Pot) do a quick soak - put beans in pot and cover with water. Bring to a boil for 10 minutes. Turn stove off, cover and let sit for 1 hour. Drain.
- Combine beans, pureed mixture, 4 more cups of broth, salt, both paprikas, cumin, and oregano in your cooking device.
- Cook until done. Check and see if more salt is needed.
- Instant Pot: Cook on high pressure for 25-30 minutes. Quick release.
- Slow Cooker: Cook on high for 4-6 hours or cook on low for 8-10 hours. (Crock Pots are different, be sure to check doneness of the beans early the first time you make this.)
- Stove: (Do the quick soak first) Let beans simmer for 2-3 hours. Add additional broth or water if needed.
PRESSURE COOKER SOUTHERN-STYLE GREEN BEANS AND BACON
The pressure cooker infuses flavor into your veggies.
Provided by Carolyn Meigs
Categories Side Dish Vegetables Green Beans
Time 39m
Yield 4
Number Of Ingredients 6
Steps:
- Place bacon in the bottom of a pressure cooker and cook over medium-high heat, turning occasionally, until evenly browned, about 8 minutes. Add onions; saute for 1 minute. Add green beans; toss until coated in bacon grease. Add water.
- Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow, about 5 minutes. Reduce heat to medium-low and cook for 5 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove. Season with garlic powder, salt, and pepper.
Nutrition Facts : Calories 98.1 calories, Carbohydrate 14.3 g, Cholesterol 7.4 mg, Fat 3 g, Fiber 6.2 g, Protein 5.9 g, SaturatedFat 1 g, Sodium 207.5 mg, Sugar 3.3 g
PRESSURE-COOKER BEEF AND BEANS
This deliciously spicy steak and beans over rice will have friends asking for more. It's a favorite in my recipe collection. -Marie Leamon, Bethesda, Maryland
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 185 calories, Fat 3g fat (1g saturated fat), Cholesterol 48mg cholesterol, Sodium 574mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 5g fiber), Protein 24g protein. Diabetic Exchanges
INSTANT POT COWBOY STEW WITH RANCH STYLE BEANS RECIPE
This Instant Pot cowboy stew with ranch style beans is a hearty meal that comes together in just about no time.
Provided by Kristen Carli,Mashed Staff
Categories lunch, dinner
Time 22m
Number Of Ingredients 12
Steps:
- Turn on the Instant Pot to the sauté setting, then add the olive oil and diced onion.
- Cook until the onion is translucent, stirring often. Then, add the ground beef, and break up larger bits with a wooden spoon or silicone spatula.
- Add the salt and pepper, and cook until the beef is no longer pink.
- Slice the kielbasa sausage, and add it to the Instant Pot, stirring to combine.
- Add the fire roasted tomatoes, tomato soup, water, ranch style beans, green chiles, and chili powder, and stir to combine.
- Close lid, and turn the valve to sealing, then turn on the Pressure Cook setting for 15 minutes.
- When cooking is done, serve with shredded cheese and hot sauce, if desired.
Nutrition Facts : Calories 535 calories, Carbohydrate 27 g carbohydrates, Cholesterol 100 mg cholesterol, Fat 35 g fat, Fiber 7 g fiber, Protein 30 g protein, SaturatedFat 11 g saturated fat, ServingSize 0 g, Sodium 1133 mg, Sugar 7 g, TransFat 1 g
INSTANT POT RANCH STYLE BEANS
Steps:
- Place ingredients in Instant Pot and stir.
- Close lid, lock and set vent to seal.
- Cook at pressure on manual/high for 45 minutes.
- Allow steam to release naturally before removing lid.
PRESSURE COOKER RANCH STYLE BEANS
I've been experimenting with my electric pressure cooker and decided to try my hand at beans. I chose a recipe on the Homesick Texan blog but needed to improvise on some of the ingredients. After throwing everything into the pot, I suddenly realized I'd doubled everything but the beans and water! What I ended up with was a pot of pure YUM! This is a very soupy bean recipe so serve it in a bowl and not on a plate! I served mine over rice! This is a healthy, low cost and delicious way to feed your family.
Provided by good2bdunn
Categories Beans
Time 1h
Yield 2 cup, 6 serving(s)
Number Of Ingredients 14
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!
PRESSURE-COOKER CAJUN-STYLE BEANS AND SAUSAGE
Beans and rice make the perfect meal because they're well-balanced, an excellent source of protein, and easy to prepare. Sausage adds full flavor to the recipe, and traditional pork sausage lovers won't even notice the switch to chicken sausage. -Robin Haas, Cranston, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; brown sausage. Add broth; cook 1 minute, stirring to loosen browned bits. Press cancel. Stir in beans, tomatoes, vegetables, garlic and seasonings., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Serve with rice., Freeze option: Freeze cooled sausage mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little water if necessary.
Nutrition Facts : Calories 377 calories, Fat 5g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 826mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 10g fiber), Protein 18g protein.
PRESSURE COOKER RED BEANS AND RICE
This is a pressure cooker spin on the New Orleans classic (though we have a slow cooker version, too, if that's more your speed). Pressure cookers have a special way with dried beans, cooking even unsoaked beans quickly and evenly, so that the beans become creamy but retain their shape. Here, you want the beans to be very soft, so that the stew is thick, not brothy. "Monday red beans" are traditionally flavored with a leftover pork bone, so you can use one instead of a ham hock, if you like. If you have a favorite Cajun or Creole seasoning blend, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion and paprika, and taste before adding any salt, since seasoning blends vary in salinity.
Provided by Sarah DiGregorio
Categories dinner, beans, sausages, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and heat the oil. Add the onion, season with salt, and cook, stirring occasionally, until limp and translucent, 6 to 8 minutes. Add the celery and bell pepper, and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, garlic powder, onion powder, paprika, cayenne and sage (if using); grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then turn off the sauté setting.
- Add the beans, sausage, ham hock, bay leaves, thyme and 5 1/2 cups water. Scrape the bottom of the pot to loosen any browned bits. Cook on high pressure until the beans are creamy, 50 minutes to 1 hour.
- Turn off the pressure cooker and allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually and open the lid. Taste the beans to make sure they are tender, and add salt and cayenne to taste. Using a fork, mash some of the beans against the side of the pressure cooker to make the mixture creamy; you can turn on the sauté setting and let the mixture bubble for a few minutes to thicken, if you like, but it will also continue to thicken as it sits. Discard the bay leaves and thyme sprigs, and pick the meat off the ham hock if you like. Top the beans with hot cooked rice and scallions; serve with hot sauce.
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