Earlier this week I posted my Buttermilk Rosemary Cornbread recipe. When we were testing it, I served it with a pinto bean stew. That trial run was done as a vegetarian version and it wasn’t as big of a hit with my family. They still ate it, but it lacked “wow factor”.
Today, I decided that it was time to tackle this project again. The only thing I changed was that I added a smoked ham hock and, not surprisingly, it was exactly what it needed! In fact, it was so delicious I had 2 bowls!
Instant Pot Pinto Bean Stew
1 pound pinto beans, dry, rinsed and picked for stones
1 large onion, diced
1 cup carrots, cut peeled, diced
1 cup celery, diced
1 small jalapeno, diced
7 cups water
1 large smoked ham hock
2 tablespoons tomato paste
1 tablespoon ground cumin
1 tablespoon smoked paprika
2 bay leaves
1 – 14 ounce can tomatoes and green chiles
2 teaspoons chicken soup base (I use better than bouillon brand)
Directions:
Place all ingredients except for tomatoes and soup base in the instant pot. Seal the lid and set on manual setting, high pressure, for 35 minutes. When time is up, let fully vent according to the directions. Remove the lid and turn from “keep warm” to “saute”. Add the tomatoes and chicken soup base. Mash a few of the beans with a hand potato masher if you want a thicker stew. Remove the ham hock and bay leaves, chop the meat and discard the rest. Return the meat to the stew. Let simmer using the saute function for 10-15 minutes with the lid off.
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