Serves: 12
Total Calories: 126

2 cups dry pinto beans
10 slices bacon, diced
2 onions, chopped
1 tablespoon bacon drippings
1 green bell pepper, , chopped
hot pepper sauce, to taste
1 tablespoon liquid smoke, hickory flavor
1 tablespoon beef bouillon (powder)
1/4 cup molasses
1/4 cup sugar
1 (10-ounce) can beef broth
Fire Sauce:
1 (16-ounce) jar salsa
1 teaspoon liquid smoke
1 dry chipotle pepper

Sort, rinse, and soak beans in water to cover overnight drain and rinse. Saute bacon until crisp. Add onions and peppers and saute until crisp-tender drain, reserving 1 tablespoon drippings. Combine all ingredients in pressure cooker cover with water by 2 inches above level of beans. Lock lid and bring to full pressure. Adjust heat to maintain pressure and cook for 9 minutes. Remove from heat and naturally release pressure. Season to taste with salt. Serve with Fire Sauce on the side.

Fire Sauce:
Steep pepper in boiling water to soften. Mince. Add liquid smoke. Add pepper to salsa a bit at a time until reaches the point where your tongue is SMOKIN'!!!

Nutritional Facts:

Serves: 12
Total Calories: 126
Calories from Fat: 26

More Recipes from the Cook'n Under Pressure Cookbook:
Bean-n-Sausage Supper
Boston Baked Beans
Fire Fighter Beans
Lentils On the Side
Orange Baked Beans
Smoky Split Pea Soup