Ninja Foodi Mexican Pinto Beans (Charro Beans) Recipe

Ninja Foodi Mexican pinto beans (charro beans) in a white bowl with a jalapeno and onion garnish.

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4.70 from 20 votes

Ninja Foodi Mexican Pinto Beans (Charro Beans) Recipe

Such an easy recipe to spice up pinto beans. Perfect side dish to any Mexican meal! Hearty enough to be the main meal.

Prep Time10

Cook Time1

Total Time1 10

Course: Main Dish, Side Dish

Cuisine: Mexican

Keyword: charro beans, frijoles, Mexican, pinto beans

Servings:

Calories: 217kcal

Author: Leigh Harris

Ingredients

1 pound pinto beans dried
8 oz bacon diced
1 small onion diced
1 jalapeno fresh, diced
3 cloves garlic minced
1 4.5 oz green chilies chopped
1 Chipotle pepper in adobo seeded & diced (if you like more spice leave the seeds)
1 14 oz fire roasted tomatoes diced
2 bay leaves
3 cups chicken stock
1/2 teaspoon sea salt (or more to taste)

TOPPING:

1/2 medium red onion chopped
1 cup cilantro minced
2 jalapenos fresh, sliced

US Customary - Metric

Instructions

Soak the beans overnight in water. Discard the water the next day.
1 pound pinto beans
Set pressure cooker to saute at medium-high. Once hot saute the diced bacon for 6-8 minutes or until just crispy.
8 oz bacon
Add the onion and jalapeno and cook an additional 2-3 minutes, until just starting to soften. Add the garlic and saute 1 minute.
1 small onion, 1 jalapeno, 3 cloves garlic
In the pressure cooker pot combine the soaked beans, tomatoes, green chilies, chipotle pepper, bay leaves, and chicken stock. Stir.
1 4.5 oz green chilies, 1 Chipotle pepper in adobo, 1 14 oz fire roasted tomatoes, 2 bay leaves, 3 cups chicken stock
Lock the lid, set to high pressure and cook for 30 minutes. (If you choose to cook the beans without soaking first. Rinse and pick through. Use 4 cups of chicken broth and pressure cook at least 45 minutes.)
Allow to naturally release for 15-20 minutes. Then do a controlled release.
Add the salt and stir.
1/2 teaspoon sea salt
Set saute to medium-low and cook uncovered until thickened, about 15-20 minutes, stirring occasionally.

Notes

Nutrition facts will depend on what type of ingredients you use. This is just an estimate. We do our best to give you nutritional information as correctly as possible. Please feel free to calculate for yourself.

If you choose to cook the beans without soaking them first. Rinse and pick through. Use 4 cups of chicken broth and pressure cook for at least 45 minutes.

IMPORT -DO NOT be tempted to double this recipe. You should never fill your pressure cooker more than halfway when cooking items that expand, like dry beans.

Storing - Let the beans cool completely, place them in an airtight container, and refrigerate for up to 4 days.

Freezing - Place cooled beans in a freezer-safe container and freeze for up to 3 months.

Nutrition