To prepare pinto beans with smoked pork hocks in less than an hour I suggest using an [easyazon_link keywords="Instant Pot" locale="US" tag="ftd-20"]Instant Pot[/easyazon_link] Buetooth Programmable Smartcooker.
Ingredients:
- 2 cups dry pinto beans
- 4 cups chicken stock/broth
- chopped celery (3 to 4 stalks)
- 1 medium white onion, diced
- 2 to 3 smoked pork hocks
- 1 can Italian stewed tomatoes (14.5 ounces)
- 2 teaspoons crushed garlic
- 1 teaspoon chili powder
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon seasoned salt
Directions:
- In a large pot cover the beans with at least 2 inches of water
- Bring the beans to a boil for 3 minutes
- Cover the beans and set aside for 2 to 5 hours
- Drain and rinse the beans
- Combine all ingredients in the Instant Pot
- Select the 'Manual' mode for 50 minutes
- When complete, allow the pressure to release naturally for 15 minutes before quickly releasing the remaining pressure
- Remove pork hocks and discard (I use the hocks for flavor only)
Serve pinto beans and liquid over steamed rice
Leftover St Louis Ribs and Beans - Smokin' Pete's BBQ
[…] the Instant Pot pressure cooker to cook up some pinto beans and baked a few corn bread muffins … the rest, as they say, is history … Good […]