Pressure Cooker (or Stovetop) Pinto Bean and Ground Beef Stew with Cumin and Cilantro
By the way, if anyone looked at that photo and thought about chili, there’s no chili powder in this, so it’s definitely not chili! Actually cilantro is the predominant flavor here, so if you’re one of those poor cilantro-impaired folks, maybe you’ll want to search for a different stew recipe!
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Stir in the chopped cilantro right before you serve it and enjoy!
Pressure Cooker Recipe for Pinto Bean and Beef Soup with Cumin and Cilantro
(Makes about 6 servings, recipe created by Kalyn.)
1 cup dried pinto beans, unsoaked (or can use 2 cans pinto beans, rinsed and drained)
about 2 T olive oil, divided (will depend on your pan)
1 lb. low-fat ground beef (I use ground beef with less than 10% fat)
1 tsp. Spike seasoning
1 onion, chopped
1 T minced garlic
2 tsp. dried Mexican oregano
1 T ground cumin
1 T dried cilantro (optional, but recommended)
3 cups homemade chicken stock (or can use 2 cans chicken broth and reduce slightly to 3 cups)
1 cup liquid from pressure cooking beans (or 1 cup water)
2 T tomato paste
1 can (14.5 oz.) petite diced tomatoes
1/2 cup sliced green onions
1/2 cup chopped fresh cilantro (or more)
2 T fresh squeezed lime juice
While beans are cooking, heat 2 tsp. olive oil in large heavy frying pan, add ground beef and season with Spike seasoning, then saute until beef is well-browned, breaking apart with back of the turner as it cooks. When it’s well browned, remove beef to a bowl.
Heat 2 tsp. more olive oil in frying pan, then add onion and saute about 5 minutes, or until onion is starting to brown. Add minced garlic and saute 2 minutes more, then add Mexican oregano, cumin, and dried cilantro and saute about 2 minutes more.
When beans have finished cooking and been drained into a colander, add cooked ground beef to pressure cooker, followed by onion/garlic/herb mixture. Add chicken stock to frying pan and simmer a minute, scraping off any browned bits and adding that liquid to pressure cooker, along with 1 cup reserved bean cooking liquid (or water, if using canned beans.) Add beans, tomato paste and can of tomaotes to pressure cooker.
Lock lid and pressure cook for 2 minutes at high pressure. (Start to time after high pressure is reached.) Turn off heat and let pressure release naturally, about 15 minutes. When pressure is released, add sliced green onion, chopped fresh cilantro, and lime juice, turn heat on and cook with lid off for about 5 minutes. Serve hot, with additional chopped cilantro to add at the table if desired.
How to Cook in a regular soup pot on the stove:
For canned beans, rinse and drain as described above. To use dried beans, you will need to soak beans overnight, drain, add fresh water to cover by a few inches and simmer until beans are soft, about 45 minutes. Follow directions as above for browning meat, browning onions with garlic and herbs, and deglazing frying pan with chicken stock. Combine browned meat, onion mixture, chicken stock, water, cooked beans, tomato paste, and canned tomatoes in heavy soup pot, adding 1 cup more chicken stock for cooking in open pan. Simmer over low heat about 45 minutes, adding a bit more water if needed. When stew seems done, add green onion, chopped cilantro, and lime juice as above and cook a few more minutes.
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South Beach Diet / Low-Glycemic Diet / Low-Carb Diet Suggestions:
Find More Recipes Like This One:
More Soups or Stews with Cilantro:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Crockpot Black Bean Chili with Lime and Cilantro from Kalyn’s Kitchen
Pumpkin Soup with Cilantro from Christine Cooks
Black Bean and Rice Soup with Cilantro and Lime from Kalyn’s Kitchen
New Mexican Slow Cooker Stew from Gluten-Free Goddess
Chicken and Pinto Bean Soup with Lime and Cilantro from Kalyn’s Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)