INGREDIENTS

• 2 cups dried beans (pinto, red kidney, black)
• 1-2 Tbs olive oil
• 1 onion, diced
• l lb ground beef
• 4 cloves garlic, rough chopped
• 1 ½ tsp salt
• 1 ½ tsp black pepper
• 1 Tbs cumin
• 2 tsp oregano
• 1 pint diced or crushed tomatoes (or 14oz can)
• 1-3 Tbs chopped jalapeno
• 2 Tbs tomato paste
• 3 ½ cups beef broth (substitute chicken broth, or dark beer, up to 1 cup)
• 1 Tbs worcestershire sauce
• 1-2 tsp cocoa powder
• 1-2 tsp smoked paprika

DIRECTIONS

1. In the pressure cooker of your choice, add two cups of dried beans, and cover with water up to 1-2 inches. Push the ‘Pressure Cook’ button and set the timer to 10 minutes. Turn off the keep warm option. Drain when pressure is released.
2. Prepare vegetables and spices. Set pressure cooker to Saute mode.
3. Heat 1-2 Tbs olive oil, and add onion. Saute 3 minutes. Add ground beef and saute until done. Turn off pressure cooker and add garlic.
4. To the pressure cooker add all other ingredients, and stir until combined.
5. Put on the lid, and make sure it is on sealing mode. Push the ‘Pressure Cook’ button and set the timer for 22 minutes. Wait for pressure to release before opening the pressure cooker.

Top with home made cheese, home made sour cream, and chives from the garden!