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Spicy Cowboy Beans

These spicy cowboy beans are a perfect contribution to a potluck buffet any time of year. Instead of hours on the stove, they cook quickly in the pressure cooker and there's no need to pre-soak the beans. —Joan Hallford, North Richland Hills, Texas
  • Total Time
    Prep: 25 min. Cook: 1-1/2 hours + releasing
  • Makes
    10 servings


  • 4 bacon strips, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 cups reduced-sodium beef broth
  • 3 cups water
  • 1 package (16 ounces) 16-bean soup mix
  • 1 can (10 ounces) diced tomatoes and green chiles, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 poblano pepper, chopped
  • 1/4 cup packed brown sugar
  • 1 envelope taco seasoning
  • TOPPINGS: chopped fresh cilantro, shredded cheddar cheese and sour cream


  • Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook bacon until crisp, 4-5 minutes. Add onion and garlic; cook until tender, 5-6 minutes longer. Add broth to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel.
  • Add water, soup mix, tomatoes and green chiles, tomato sauce, poblano pepper, brown sugar and taco seasoning. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 90 minutes. Let pressure release naturally.
  • If desired, select saute setting and adjust for low heat. Simmer, stirring constantly, until desired consistency. Press cancel. Serve with toppings of your choice.
  • Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts
3/4 cup: 245 calories, 6g fat (2g saturated fat), 10mg cholesterol, 1823mg sodium, 52g carbohydrate (9g sugars, 21g fiber), 15g protein.

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