Pressure Cooker Butter Beans with Beer and Bacon Recipe

Rewritten review: This recipe was a hit for me! I've already made it twice. Both times, I opted out of soaking the beans overnight. Instead, I added a cup of liquid and extended the cooking time by 5 minutes. If you're sensitive to lima beans causing stomach discomfort, I recommend sticking to the overnight soak to reduce those distress-causing chemicals. To amp up the flavor, I replaced 4 cups of water with 2 14.5oz cans of low-sodium chicken broth and 1 cup of water. Each can of 14.5oz chicken broth is roughly equal to 2 cups. On my second try, I used a whole jalapeno pepper instead of half, and the heat level was perfect for me. For the next batch, I'm thinking of trying it with two jalapeno peppers for an extra kick.

I tried this recipe for the first time and it turned out great when I followed it exactly. The second time, I switched things up by using a pound of hot breakfast sausage instead of bacon. I also added a chopped onion sautéed in bacon drippings and substituted jalapeño with a can of Rotel's original. The beans turned out super soft and velvety both times, but I particularly enjoyed the added dimension that the tomatoes from Rotel brought to the dish.

I followed this recipe exactly as written, except I used small lima beans and threw in a couple of extra jalapenos. Let me just say, this dish was fantastic! The flavors were incredible, and the addition of beer really took it to the next level. I even canned a few jars using a pressure canner, and they turned out great. I'm definitely planning to double the recipe next time and stock up on some canned batches.

I decided to try out this recipe because of its simplicity. I made a few adjustments by using pepper bacon cut into smaller strips and increasing the amount of garlic to 2 tablespoons. I also added half a cup of chopped onions and a whole jalapeno with seeds, chopped. After browning the bacon, garlic, onions, and jalapeno, I deglazed the cooker with Corona beer, poured in the rest of the beer, and added a tablespoon of cumin. I let it simmer for about 5 minutes to build up the flavors. I recently purchased fresh butter beans from a local farm so I added them to the cooker along with 6 cups of water. Using the bean setting on my cooker, I started the cooking process. However, after 14 minutes, the beans were almost done but lacked flavor. To enhance the taste, I added 2 tablespoons of pinto bean seasoning, 1 tablespoon of cumin, 1 teaspoon of salt, and 1 teaspoon of garlic salt. I restarted the cooker for an additional 5 minutes, and the flavors really came together. Overall, this recipe serves as a great base, but next time I plan on doubling all the ingredients, including the jalapeno, and using a whole onion instead of half. I would also consider adding a ham hock or tasso for some extra depth of flavor. Unfortunately, I was out of both this time.