1 lbs.
Pinto beans (rinsed)
 1 can.
San Marzano pealed tomatoes (28 oz.)
 1/2 ea.
Yellow or sweet onion (finely chopped)
 4 cloves.
Garlic (finely chopped)
 1 tbsp.
 1 tbsp.
 1/8 tsp.
White pepper
 1/2 tbsp - 1 tbsp.
Cayenne pepper (adjust this ingredient for your tolerance to hot food)
 4 tbsp.
Olive oil
 8 cups.

Cooking Instructions:

  • Place the beans, water and half of the olive oil in a pressure cooker.
  • Cook for 40 minutes on the beans or rice setting. Note: you may need more time depending on your presure cooker.
  • In a large sauce pan, add the San Marzano tomatoes, onion, garlic, cilantro, salt, white pepper, cayenne pepper and remaining olive oil.
  • Simmer on low heat until the ingredients blend together (about 20 minutes). Break the San Marzano tomatoes into small pieces with a wooden spoon as it cooks.
  • Drain the beans, but keep the rendered juices for later.
  • Add the beans and tomato mixture to a crock pot. Top with about 1 - 2 cups of the rendered juices.
  • Simmer on low heat in the crock pot for about 4-5 hours.
  • Add salt to Taste and serve.