INGREDIENTS
- 1 smoked ham hock (2 pounds)
- 1 lb of pinto beans
- 1 small onion, sliced
- 6 garlic cloves, crushed
- 1 teaspoon cumin powder
- 1 pinch dried oregano
- 2 bay leaves
- 4 cups water + 1 teaspoon chicken bouillon
- Pinch of ground black pepper
- Kosher salt to taste
INSTRUCTIONS
- Clean pinto beans in cold running water
- Soak beans overnight, or quick soak with a 1-minute boil and a couple of hours of rest with the lid on. Then, drain liquid.
- Place all ingredients into the pressure cooker
- Cook at high pressure for 40 minutes, turn off the heat, and natural release 20 minutes.
- Season with salt