Instant Pot Ham Bone Charro Beans

The Tex-Mex places in Austin have some of the best charro beans around. Served as a side dish, or even just with chips for snacking,Mexican style charro beans have tons of savory, warm flavors. I’ve heard that making beans from scratch in the Instant Pot Duo 60 was an absolute breeze, and wondered if I could really pull off dry beans from scratch in one hour with no soaking or long cook times. I like to use a ham bone in bean recipes; the beans get completely infused with salty-porky-goodness. You can save the ham bones from big holiday meal, or some grocery store sell them separately (and fairly inexpensive). These are hands down the best beans I’ve ever had. Another Instant Pot winner!

Ingredients:
1 lb. dried pinto beans, rinsed
1 tbsp. canola oil
1 onion, diced
2 cloves garlic, minced,
2 jalapenos, ribs and seeds removed, diced
14.5 oz. can diced tomatoes
4 cups chicken broth
½ cup water
Ham bone (see note)
1 tsp. salt
2 tsp. cumin
1 tbsp. chopped cilantro

Note: I like to use a leftover ham bone in this recipe; the bone adds flavor to the broth and the ham bits are a nice addition. If you don’t have one, skip it and add 4 slices of diced thick cut bacon. Sauté it with the onions at the beginning an omit the canola oil. The bacon will render enough oil to sauté the veggies.

Press sauté on Instant Pot. When display reads “Hot” add oil, diced onion, minced garlic and diced jalapeno. Stir together until fragrant, approximately 2 minutes. Add beans, diced tomatoes, chicken broth, water, ham bone, salt and cumin. Press “manual” and set timer to 60 minutes. When the timer is done, let pressure release naturally before opening the lid. Remove ham bone, stir in chopped cilantro and serve. Enjoy!

Corn and Black Bean Salad

Corn and Black Bean SaladSummer means grilling, and if the cooking is being done outside, it’s time to whip up some easy sides that are packed with veggies and don’t require turning on the oven. I love making dishes that use a bunch of fresh ingredients, but sometimes if I’m using a piece of an onion or half a bunch of cilantro, as much as I plan to make something with the other half, a few days later I wind up throwing a wilted bunch of cilantro in the trash. Making this Corn and Black Bean Salad on a night when I also make Guacamole for an appetizer, uses several of the same ingredients, so less waste and the flavors complement each other nicely. Besides, everyone loves to snack on Guacamole while waiting for dinner!

Corn and Black Bean Salad 2Ingredients:
16 oz. bag frozen corn, thawed and drained
1 can black beans, drained and rinsed
1 red bell pepper, diced
1 jalapeno pepper, seeds and ribs removed, diced
2 tbsp. red onion, minced
2 tbsp. cilantro leaves, stems removed and chopped

For the dressing:
1/3 cup apple cider vinegar
Juice of ½ lime
3 tbsp. sugar
2 tbsp. canola oil
¼ tsp. cumin
Salt and pepper

Corn and Black Bean Salad 3In a medium bowl, mix together corn, black beans, diced bell pepper, diced jalapeno, minced red onion and chopped cilantro. In a separate bowl, whisk together apple cider vinegar, lime juice and sugar until sugar is dissolved. Stir in canola oil, cumin, salt and pepper and pour dressing over vegetable mixture. Stir and refrigerate for one hour before serving to let flavors fully incorporate.

Enjoy!

 

Note: this makes a great summer side, but I’ve also been known to make this as an appetizer and scoop it up with some chips!