| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 2 cups cooked beans |
Ingredients
- 1 cup pinto beans, unsoaked
- 4 cups water
- 1 tablespoon oil
Instructions
- Pick over beans, rinse and drain. Be sure to not fill the pressure cooker above the halfway mark. Combine ingredients in the cooker and cook for 22 to 25 minutes. For firm cooked beans, check for doneness after minimum time indicated. For soft cooked beans, add 2 extra minutes under high pressure. When cooking time is up, quick release pressure by placing cooker under cold running water. Drain immediately. Always clean the lid and vent thoroughly after cooking beans.
- Optional presoak: Cook the beans under high pressure for 1 minute, using 4 cups of water per cup of dried beans. Quick release the pressure under cold running water, drain and rinse the beans. Always discard any loose or free floating bean skins before further cooking. Follow cooking instructions above but adjust cooking time to 7 to 10 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 198 |
| Total Fat | 4 g |
| Saturated Fat | 0 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 7 g |
| Sugar | 1 g |
| Protein | 10 g |
| Cholesterol | 0 mg |
| Sodium | 15 mg |
Reviews
Good. . greatest
The above recipe is plain cooked beans with no flavor…if by you want a meal, add one sliced onion, two cloves chopped garlic, 1 large carrot cut into three or four chunks (adds a bit of sweetness and thickens the beans since it basically dissolves in the pressure cooker), and any seasoning you want…I use Goya Adobe….about a teaspoon). I also make sure I have about 2 inches of water over the beans… You can pour off any of the extra starchy water when the cooking is done… But don’t throw it out…. Use it to thicken soups, sauces etc,).
The cooking time for the beans was 60 mind and 5 cups of water. I added onions and garlic sautéed in butter, bay leaf and cayenne pepper. I do not add salt until the beans are done cooking.
It may be due to my altitude (Denver) or my pressure cooker – but longer cook time is needed – maybe 40 – 45 minutes. Also garlic powder, cumin, oregano, salt, and bacon grease as your fat adds the flavor needed. Another factor to take in to consideration is the freshness of your dried pintos. If they’re bought direct from the farm (vs. most grocery stores) they cook much faster.
Very good timing, once the water boils and steam is heard.. Additionally, this is a very healthy way to cook, it keeps the nutrients within the pot.
Power pressure cooker cooking everything
I love pressure cookers. i’m doing my pinto beans right now and it’s chappin away, tzt, tzt, tzt…. i’m playing with the timing. I like them super soft, like creamy,, We used these daily in India. In some states, at night you hear the pressure relief valve firing off from backyard to backyard as each family is cooking white rice. Does anyone know if the food being under pressure alters it in some way causing to not be as recognizable to our digestion??
I think it’s a valid question and I haven’t ever heard otherwise.. (you know like how microwaves shift the lipid, fat patterns and make the food molecularly unrecognizable.. i know pressure is different, yet does it do something to the cell walls or something to harm the food..?
I think it’s a valid question and I haven’t ever heard otherwise.. (you know like how microwaves shift the lipid, fat patterns and make the food molecularly unrecognizable.. i know pressure is different, yet does it do something to the cell walls or something to harm the food..?
If you like good country cooking and not afraid of the pressure cooker then this is the way to cookem!!