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Cowboy Beans
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With conventional stove-top cooking you need to begin this recipe several hours ahead. If you’re using a pressure cooker, cooking is completed in 45 minutes!  
serves 4

Ingredients

1 1/2 cups pinto beans, rinsed and sorted
3 cups water
1 medium onion, chopped
2 cloves garlic, chopped
1 medium red pepper, chopped
1 jalapeño pepper, seeded and chopped
2 carrots, diced
1 stalk celery, chopped
1/2 teaspoon dried oregano or 1 teaspoon fresh, chopped
1 teaspoon cumin
1/2 cup tomato juice
1 cup fresh or frozen corn
1/2 teaspoon salt
1/4 cup chopped cilantro or Italian parsley
 

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Cowboy Beans
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1. Cover the beans with water at least three inches above the beans. Bring to a boil and simmer for 1 hour. The beans will then be plump and ready to cook.
2. Add onion, garlic, red pepper, jalapeño, carrots, celery, oregano, cumin and tomato juice. Cover and cook about 45 minutes longer or until the beans and vegetables are tender.
3. Add the corn, salt and cilantro and cook for an additional 5 minutes.
To make in the pressure cooker, combine the rinsed, unsoaked dried beans, water and remaining ingredients except the corn, salt and cilantro. Bring to a boil, close the cooker, bring up to pressure and pressure cook for 35 minutes. Remove from heat for 5 minutes before gradually releasing the pressure and opening. Add the corn, salt and cilantro and simmer for 5 minutes.

Per serving: 326 calories, 1g fat, 65g carbohydrates, 18g protein, 416mg sodium, 22g fiber, 131mg calcium
 

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