Description
Browned beef shanks pressure cooked with Anasazi beans, onion, peppers, green chiles and chili powder until the beef and beans are tender.
Ingredients
Scale
Beef
- 1 tablespoon vegetable oil
- 4 large beef shanks (1 1/2 inches thick, about 2 pounds total)
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
Aromatics and spices
- 1 large onion, diced
- 1 red bell pepper, seeded and diced
- 1 (4 ounce) can diced green chiles (or 1 Anaheim chile, seeded and diced)
- 2 cloves garlic, crushed
- 1/2 teaspoon kosher salt
- 2 tablespoons chili powder (or ancho chile powder)
- 1 teaspoon dried thyme
Beans and liquid
- 1 pound Anasazi beans, sorted and rinsed
- 4 cups chicken stock (homemade or store-bought, or water)
- 2 cups water
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2 bay leaves
Second dose of spices (optional)
- 1 teaspoon chili powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Brown the beef: Heat the oil in the pressure cooker pot over medium-high heat until shimmering. Season the shanks with the 2 teaspoons salt and the pepper. Brown a single layer of shanks on one side, about 5 minutes, then move them to a bowl with the rest of the shanks.
- Sauté the aromatics: Add the onion, bell pepper, green chiles, garlic and 1/2 teaspoon salt. Sauté, scraping up the browned bits, until the onion softens, about 5 minutes. Make a space in the center, add the chili powder and thyme, and let them sizzle for 1 minute, then stir them in.
- Add the beans and liquid: Stir in the beans to coat. Add the stock, water, 1 teaspoon salt, baking soda and bay leaves, and stir. Nestle the shanks and their juices into the beans, submerging them as much as you can.
- Pressure cook: Lock the lid and cook at high pressure for 30 minutes (36 minutes in an electric pressure cooker). Let the pressure come down naturally for 15 minutes, then quick release the rest.
- Season: Stir in the second dose of spices, and taste. With homemade stock or water, you'll need more salt, up to about 1 tablespoon kosher salt. Simmer for 5 minutes.
- Serve: Move the shanks to a platter. Spoon beans into each bowl with enough liquid to moisten them, and top with a beef shank.
Equipment
Buy Now → Notes
Equipment: A pressure cooker, 6 quarts or larger (I used an Instant Pot).
No pressure cooker? Use a heavy Dutch oven with a lid, and increase the water to 4 cups. Follow the steps up to pressure cooking, then bring to a boil, cover, and bake in a 350°F oven for about 2 hours, until the beef and beans are tender. Then season and serve.
Leftovers are great. Shred the beef (discard the bones), stir it into the beans, and freeze in 2 cup containers for quick lunches.
Inspired by Lorna Sass's Pressure Perfect.
- Prep Time: 20 minutes
- Cook Time: 1 hour