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i n g r e d i e n t s<br />
• 1pound bag dried pinto beans<br />
• 2pounds thick cut bacon (cut into 2" pieces)<br />
• 7cups water<br />
• 1teaspoon garlic powder<br />
• đ teaspoon thyme<br />
• 1teaspoon sea salt<br />
• đ teaspoon black pepper<br />
• 2tablespoons of Cholula hot sauce<br />
D I R E C T I O N S<br />
1. With your IP on sauté, cook your bacon until it's nice and crispy.<br />
Drain half the grease out of your IP when done.<br />
2. Add in your dried beans, water, and all other seasonings.<br />
3. Set to manual high pressure for 38 minutes.<br />
4. When done, let it NATURALLY release pressure (NPR). It should<br />
take about 22-26 minutes for this to happen (depending on<br />
elevation).<br />
5. Take the lid off and allow to set for about 10 minutes before serving<br />
over some amazing jasmine rice!<br />
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