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Ingredients
1 1/2 Cups dried pinto beans
5 Tablespoons extra virgin olive oil
1 Teaspoon fine sea salt
Water
1 Cup finely chopped onions
1 Cup chopped scallions (green onions)
2 Cloves garlic, minced finely
3 Tablespoons finely minced jalape�o peppers
8 Slices turkey bacon, chopped
3-4 Drops hot sauce
1 Tablespoon whole-wheat pastry flour
1/2 Teaspoon chili powder
1/2 Teaspoon paprika
1/2 Teaspoon coarse ground black pepper
3 Cups cold water
Instructions
Soak black beans overnight in 3 tablespoons extra virgin olive oil, salt, and water to cover. Drain in a colander. Heat 2 tablespoons extra virgin olive oil in a 6-quart pressure cooker. Saut� onions, scallions, garlic, turkey bacon and jalape�o peppers until onions are tender. Stir in flour, cumin, chili powder, paprika and black pepper. Saut� 2 minutes. Add beans, hot sauce and water. Close cover securely. Place pressure regulator on vent pipe and cook 25 minutes at 15 pounds pressure with pressure regulator rocking slowly. Let pressure drop of its� own accord.