Cowboy Beans (Variation)

I found the original recipe for Cowboy Beans at Crockpot 365. But as usual, I only used the recipe as a guideline, adjusting ingredients to my family's tastes and adding a few extras since it reminded me of a recipe I made years ago called Hungry Boy Casserole. Here is my rendition of Cowboy Beans (a sweet and tangy, instead of spicy, chili):

2 lbs dry pinto beans
6-8 cups of water
29-32 oz diced tomatoes
1 lb ground beef or turkey, browned and drained
2 large apples, peeled, cored, & chopped
3-4 garlic cloves, minced or pressed
1 T. kosher salt
2-3 dashes of cayanne pepper
2-3 dashes of red pepper flakes
1/2 c. dark brown sugar
2 t. dry mustard
2 T. paprika
1 T. ground cumin
4 T. Worcheshire sauce
4 T. Apple cider vinegar

To cook in pressure cooker: Sort and rinse dried beans. Place beans in pressure cooker using no baskets or trivets. Fill pressure cooker with water to the 1/2 line. Secure lid tightly. Bring to 2nd line over high heat. Reduce heat and keep at 2nd line for 5 minutes. Remove from heat and let cool without removing lid for at least 1 hour. Add remaining ingredients and secure pressure cooker lid again. Bring to 2nd line over high heat. Reduce heat and keep at 2nd line for 10 minutes. Remove from heat and cool until pressure indicator is down. Note, if all ingredients will not fit in pressure cooker, the tomatoes, worcheshire sauce and vinegar can be added after cooking.

Alternatively, soak beans in water overnight or do a quick soak by bringing to a hard boil for 2 mintues then removing from heat and soaking, covered, for one hour. Transfer to large (5 qt) crock pot and add remaining ingredients. Cook on low 8-10 hours or high 4-5 hours.

Note: Once, I added a 6 oz can of tomato paste when I had used too much water and it was more soupy than I wanted it. This is an option, but not necessary.