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| 2 Tasse | Dried pinto beans; soaked overnight |
| 6 Tasse | Water; for soaking beans |
| 10 | Sprigs cilantro |
| 6 gross | cloves garlic chopped |
| 3 | Stalks celery chopped |
| 2 | Carrot chopped |
| 1 gross | Onion chopped |
| 1 mittel | green bell pepper chopped |
| 3 | Chicken bouillon cube |
| 2 Teelöffel | chilli powder |
| 1/2 Teelöffel | black pepper |
| 1/2 Teelöffel | salt |
| 1 klein | Ham bone |
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Wash and sort the beans, soak beans overnight in water. Drain and rince the beans and place in pressure cooker. In a food processor, chop the vegetables into a fine chop. Place vegetable mixture into pressure cooker, add the seasonings and spices.
Cook on medium-high heat for 20-25 minutes.
each cup of beans (or 6 cups for each pound). Soak up to 8 hours or overnight in the refrigerator. Drain and rince the beans. 2. Quick soak: In a large pot, add 3 cups of cool water to each cup of beans (or 6 cups for each pound). Slowly bring the water to a boil and cook the beans for 2 minutes. Cover the pot and let beans stand for 1 hour. Drain and rince the beans.
3. Can cook on stovetop in a large pot for 1 1/2 hours over medium-heat, stirring every 10-15 minutes or in a crock pot on low for 9-10 hours.
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