One of the first recipes I made in our new Ninja Foodi was these Mexican Pinto Beans. Also, known as Charro Beans. So easy and dripping with flavor! Yes, I tried to jump on the Instant Pot groupie train. But I wasn’t that thrilled with having to remove food to another dish to brown or crisp. I didn’t want to purchase two separate appliances to do the job of one. No, I’m not being paid to praise the Ninja Foodi. I’m just trying to justify my dirty little cheating feelings about the Instant Pot. I feel like such a betrayer not being like everyone else singing the praises, much less purchasing more than one electric pressure cooker. Just a few reasons why I love the Ninja Foodi:
Ceramic coating on the large pot is a breeze to clean. It just wipes right out.It’s a pressure cooker that crisps! Happens to be my favorite part.The cook crisp basket itself is easy to clean. But the removable diffuser is a nightmare. I now use a silicone trivet instead.I only used the Instant Pot a few times but I firmly believe the Foodi comes to pressure faster.
Also, I’m not one of those people that think everything can be cooked in a pressure cooker. Some recipes need and deserve a long slow traditional cook time to develop flavors.
Ninja Foodi Mexican Pinto Beans (Charro Beans)
What are Charro Beans?
Frijoles Charros (cowboy beans) is a traditional Mexican dish. Pinto beans stewed with onion, garlic, and bacon. Other common ingredients include chili peppers, tomatoes, cilantro, ham, sausage, pork, and chorizo.
How to Cook Mexican Charro Beans in an Electric Pressure Cooker
I soaked the pinto beans overnight. I do this in hopes of less digestive issues. This step is not necessary when using a pressure cooker. But I had the time and memory to do this step. (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.) If you soak the beans drain the soaking water prior to adding to the pot. Set the Ninja Foodi or Instant Pot to saute at medium-high. Once hot, cook the 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 pot of the pressure cooker combine the soaked beans, tomatoes, green chilies, chipotle pepper, bay leaves, and 3 cups of chicken stock. Stir. Place the pressure cooking lid in place and lock. Set to high pressure and cook for 30 minutes. Allow to naturally release for 15-20 minutes. Then do a controlled release. Controlled release just means turning the pressure release control back and forth in short burst to release the pressure. Add the salt and stir. At this point the Mexican pinto beans are soupy. If this is the way you like them the dish is done. To achieve a thicker consistency leave the pot in the Foodi and set saute to medium-low. Bring to a boil and cook uncovered until thickened to your liking. I did ours for about 20 more minutes. They will also thicken a bit upon cooling. Enjoy the most flavorful Mexican Pinto Beans you’ve ever eaten! We like to serve these with our Baked Chicken Chimichangas or our Crispy Pork Carnitas. Other easy side dishes are Mexican Rice and Cilantro Lime Rice.
