Pinto Bean and Ground Beef Stew

Put 1 cup dried pinto beans in pressure cooker with 2 tsp. olive oil, add water to fill pressure cooker half full, lock lid, and pressure cook at high pressure 15 minutes. (Start to time after high pressure is reached.) Turn off heat and let pressure release naturally (about 15 minutes.) When all pressure is released, drain beans into colander, reserving 1 cup bean cooking liquid. (You can also use 2 cans pinto beans, rinsed well in a colander placed in the sink, then drained.) While beans are cooking, heat 2 tsp. olive oil in large heavy frying pan, add ground beef and season with Spike seasoning, then saute until beef is well-browned, breaking apart with back of the turner as it cooks. When it's well browned, remove beef to a bowl. Heat 2 tsp. more olive oil in frying pan, then add onion and saute about 5 minutes, or until onion is starting to brown. Add minced garlic and saute 2 minutes more, then add Mexican oregano, cumin, and dried cilantro and saute about 2 minutes more. When beans have finished cooking and been drained into a colander, add cooked ground beef to pressure cooker, followed by onion/garlic/herb mixture. Add chicken stock to frying pan and simmer a minute, scraping off any browned bits and adding that liquid to pressure cooker, along with 1 cup reserved bean cooking liquid (or water, if using canned beans.) Add beans, tomato paste and can of tomaotes to pressure cooker. Lock lid and pressure cook for 2 minutes at high pressure. (Start to time after high pressure is reached.) Turn off heat and let pressure release naturally, about 15 minutes. When pressure is released, add sliced green onion, chopped fresh cilantro, and lime juice, turn heat on and cook with lid off for about 5 minutes. Serve hot, with additional chopped cilantro to add at the table if desired. How to Cook in a regular soup pot on the stove: For canned beans, rinse and drain as described above. To use dried beans, you will need to soak beans overnight, drain, add fresh water to cover by a few inches and simmer until beans are soft, about 45 minutes. Follow directions as above for browning meat, browning onions with garlic and herbs, and deglazing frying pan with chicken stock. Combine browned meat, onion mixture, chicken stock, water, cooked beans, tomato paste, and canned tomatoes in heavy soup pot, adding 1 cup more chicken stock for cooking in open pan. Simmer over low heat about 45 minutes, adding a bit more water if needed. When stew seems done, add green onion, chopped cilantro, and lime juice as above and cook a few more minutes.