Pressure Cooked Pinto Beans
From elgourmand2 7 years ago
- 45 Min. to make
- Serves Some
Canned beans just don’t get the job done for me but I was having really bad luck with fixin dried beans. Could I do beans in my pressure cooker? Maybe but had no idea of how long to cook them for. Checked the web and lots of recipes, all very similar, same times, same ingredients, same ratios of water to beans, etc. Read more So, I tried one. It didn’t work. The beans weren’t done and there was way too much water (bean juice) at the end. However, the original recipe got me close so I tweaked it and had another go. This recipe gave me fully cooked, but not mushy, beans and a reasonable amount of bean juice. The spices are part of the tweak and optional. See less
Ingredients
- • 1 cup pinto beans, un-soaked. shopping list
- • 2½ cups water. shopping list
- • 2 tsp. olive oil. shopping list
- • 1 bay leaf. Optional. shopping list
- • ½ tsp. oregano. Optional. shopping list
- • ½ tsp. Cumin. Optional. shopping list
How to make it
- 1. Pick over beans, rinse and drain. Be sure not to fill the pressure cooker above the halfway mark when cooking beans.
- 2. Combine ingredients in the cooker and get a good head of steam going before you put on the regulator weight. See Photo
- 3. Cook the beans at high pressure for 25 to 27 minutes, For firm cooked beans. For soft cooked beans, add 2-3 extra minutes at high pressure.
- 4. When cooking time is up, quick release pressure by placing cooker under cold running water.
- 5. Transfer to a bowl, pour off any water (bean juice) you don’t want and add salt to taste.
- Always clean the lid and vent thoroughly after cooking beans.
- Note: Add 2 cups of water and 2 tsp. of oil for each additional cup of beans
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