Print
Ingredients
8 oz. dry pinto beans
8 oz. dry black beans
2-3 medium onions, chopped
4 cloves garlic, minced or crushed
2 Habanero peppers, minced (to taste)
1 lb. ground beef or pork or turkey; stew meat; impossible burger, etc.
1 Tbsp Tomato paste (tube variety)
2 Tbsp Cumin (to taste)
1-2 tsp Chili powder (to taste)
1-2 tsp Paprika
1 Tbsp Oregano
2 Tbsp Kosher salt
1 tsp. Fresh ground pepper
2 28 oz. cans crushed tomatoes
Directions
- Soak beans for 8 hours in cold water
- Rinse beans, cover with 1″ of water in a pressure cooker, and 1-2 Tbsp. kosher salt
- Pressure cook for 22 minutes (5 minutes for Rancho Gordo beans). For shorter pressure-cooking times use an instant pot
- Chop the onions, garlic, and peppers
- Sauté the onions, garlic, and peppers in a pan with olive oil until translucent
- Add the meat and tomato paste to the onion mixture and cook until the meat is cooked through
- Mix all ingredients in a crock pot and cook on low for 4-6 hours, until the beans are soft