For anyone from America or Mexico, the pinto bean should be a familiar bean, it is the most popular bean in both countries. It is a great source of protein, phosphate and manganese. For me, the Pinto Beans with Chorizo is one of the best beans I have ever had; it is very delicious. Not only is it delicious, it is not difficult to make at all, and using your Foodi will make it even easier and stress free. This recipe makes use of a trick that is very clever, it uses a small amount of heavily seasoned sausage to season the whole dish you are making, this is opposed to adding the spices and different herbs individually.
For this recipe, dry or Spanish chorizo is used, it does not use raw Mexican chorizo at all, and it works just as good. The beans can be served with tortillas, shredded lettuce, and cheese. Also, it can be served as a dip with tortilla chips, alternatively, you can spoon the bean mixture over a bowl of hot rice. How you serve it is really up to you. This recipe should take you about 15 minutes to prepare, and about 1 hour to cook completely.
- 2 cups dry pinto beans
- 4 oz dry (Spanish) chorizo
- 1 yellow onion
- 3 cloves garlic
- 2 bay leaves
- freshly cracked pepper
- 1 Tablespoon cooking oil
- 3 cups reduced sodium chicken broth
- 15 oz can-diced tomatoes
- The first step is to chop 4 oz. dry chorizo. As stated earlier, this recipe is made using Spanish chorizo, you need to make sure you are using this too, and not raw Mexican chorizo.
- The next step is to dice the chorizo, then add it to the cooking pot of the Foodi, along with the cooking oil. The Sauté function would be used for this recipe; you should set the temperature to LO. There is no time setting while using the Sauté, therefore, you should continue with this until the chorizo becomes slightly crispy on the edges.
- While the chorizo is sautéing in your foodi, dice the yellow onion and mince three garlic. Once the chorizo is crispy on the edges, the onion and garlic should be added to it. After this, close the lid and continue to sauté until the onions are soft and transparent.
- Add the 2 cups of dry pinto beans you have to the pot, add 2 bay leaves, lastly, add some pepper to the pot. It is advisable that wait for a moment to allow the beans absorb some of the heat; doing this will prevent the broth from splashing when it hits the hot pot.
- The step is to add the chicken broth to the pot, and then stir briefly with a wooden spoon. After this, close the pressure cooking lid of your Foodi.
- Select the pressure function, set the temperature to HI, and set the cooking time to 35 minutes.
- You should allow the beans cook undisturbed for the 35 minutes cooking time, after this you should release the pressure by flipping the pressure switch to vent. When the red button drops completely, you can open the lid of Foodi. On opening the lid, the beans may look dry, but that is only because they have floated to the top of the liquid.
- After opening the lid, discard the bay leaf, and then add the canned diced tomatoes with all their juices. Stir continuously to combine diced tomatoes with the beans.
- After using any function of the Foodi, it automatically switches to ‘Keep Warm’; cancel the keep warm, and then press the sauté function. Set the temperature to medium (MD). Set the timer to about 15 minutes. The goal is to get the beans to become tender, and to get the liquid as nice and thick as possible; you may need to increase the cooking time if 15 minutes does not get the job done.
- Now, your pinto beans with chorizo is done, and you can serve it. You can serve the beans with tortillas, tortilla chips, or over a bowl of rice. You can also optional toppings like cheese, cilantro, green onions, or finely diced red onion.