Spanish-Style Pintos

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Dry pinto beans
1 cup	62g / 2.2oz	Chopped onion - (1 large)
1 cup	110g / 3.9oz	Sliced celery - (2 stalks)
3 cups	711ml	Water
2 tablespoons	30ml	Olive oil or cooking oil
1 cup	146g / 5.1oz	Chopped green sweet pepper - (1 large)
2 teaspoons	10ml	Chili powder
1/4 teaspoon	1.3ml	Dry mustard
1/4 teaspoon	1.3ml	Crushed red pepper - (to 1/2)
1/4 teaspoon	1.3ml	Salt
1		Tomatoes - (14 1/2 oz) - cut up
1		Tomato sauce - (8 oz)
		Optional Toppings
		Dairy sour cream
		Sliced ripe olives
		Shredded cheddar cheese

Recipe Instructions

Rinse beans. In a large saucepan combine beans and enough water to cover them. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand 1 hour. (Or, omit boiling and soak beans overnight.)

Drain and rinse the beans. In a 4- or 6-quart pressure cooker combine the beans, onion, celery, water, and oil.

Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 8 minutes.

Quick-release the pressure. Carefully remove lid. Drain beans. Return the beans to the pressure cooker.

Stir in the sweet pepper, chili powder, dry mustard, crushed red pepper, salt, undrained tomatoes, and tomato sauce. Bring to boiling. Simmer, uncovered, about 10 minutes or until desired consistency. If desired, serve with sour cream, sliced olives, and cheese.

This recipe yields 6 main-dish servings (6 cups).

Nutritional facts per serving: calories 228; total fat 6g; saturated fat 1g; cholesterol 0mg; sodium 473mg; carbohydrate 37g; fiber 6g; protein 10g; vitamin A 12%; vitamin C 51%; calcium 8%; iron 25%.

Source:
Better Homes and Gardens at http://www.BHG.com

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