Hatch Chile Borracho Beans – Electric Pressure Cooker

Place the rinsed beans, beer, brown sugar, onion, garlic, salt, pepper, chile powder, cumin, and salsa verde in electric pressure cooker. Add  water to cover beans by about 3 inches.  Set cooker for high pressure for 20 minutes.  While that is cooking make pico de gallo by mixing the ingredients, being careful to not make it too hot and adding salt to taste.  Quick release pressure when the 20 minutes is up and open the pressure cooker.  Stir beans and add the pico de gallo.  Add salt to taste and add more chopped Hatch chilies if you want it spicer.  Close pressure cooker and cook for another 20 minutes at high heat. 

Makes about 14 cups

No Pressure Cooker?
Buy one 😉 (affiliate link)

Or this can be made in regular pot on stove by soaking beans first overnight then putting together as instructed and bringing to a boil then reduce heat to a simmer and cook with the lid ajar for ~90 minutes, until the beans are tender.  Add the pico ge gallo. Cover and let stand for 15 minutes.—-