1Chipotle pepper in adobo seeded & diced (if you like more spice leave the seeds)
114 ozfire roasted tomatoesdiced
1/2teaspoonsea salt(or more to taste)
1/2medium red onionchopped
Soak the beans overnight in water. Discard the water the next day.
Set pressure cooker to saute at medium-high. Once hot saute the diced bacon for 6-8 minutes or until just crispy.
Add the onion and jalapeno and cook an additional 2-3 minutes, until just starting to soften. Add the garlic and saute 1 minute.
In the pressure cooker pot combine the soaked beans, tomatoes, green chilies, chipotle pepper, bay leaves, and chicken stock. Stir.
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.
Set saute to medium-low and cook uncovered until thickened, about 15-20 minutes, stirring occasionally.
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 correct as possible. Please feel free to calculate for yourself.