Saturday, February 18, 2012


We like chili beans at our house, but I was tired of using the canned variety. This is what I came up with; they're really good. The kids love them plain, and they are great for chili cheez fries, or any other recipe calling for chili beans.

1 lb pinto beans, sorted and rinsed
4 c. water
1 14-oz. can tomato sauce
1 large sweet onion, chopped
2 cloves garlic, pressed or minced
1-2 T. chili powder
1/2 T. paprika
1/2 T. salt
1 smidgeon stevia

I cook mine in an electric pressure cooker:
  • Combine all ingredients in pressure cooker.
  • Cook on high pressure for 55 minutes, natural release.
If you don't have a pressure cooker, just do whatever bean/liquid ratio you would normally do (you want it pretty saucy), soak the beans if that's what you normally do, and follow your regular cooking instructions. 

1 comment:

The Cooking Lady said...

It took me a while but I have given up canned anything, save for canned tomatoes. I would need to can over 100 jars of tomatoes to have enough for what we go through. But I love making our own beans.