Southwestern pinto bean and ham bone soup from The Great Big Pressure Cooker Book: 500 Easy Recipes for Every Machine, Both Stovetop and Electric (page 52) by Bruce Weinstein and Mark Scarbrough

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Soak dried pinto beans 12-16 hours.

  • vikingcook on November 26, 2022

    Very good! Used canned chilis and added some hot smoked paprika

  • Skamper on January 31, 2018

    This was very good; we both liked. I was skeptical that the beans would be done after just 10 minutes at pressure, but they were. I added about 1/4 tsp cumin and 1/2 tsp salt at the end with the cilantro and lime juice. The recipe didn't say when to add the roasted chiles, so I added them at the end as well. I used 2 poblano chiles instead of 3 because they were quite large.

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