Cooking Under Pressure Flavorful Pinto Beans Recipes

THE BEST MEXICAN PINTO BEANS FOR THE PRESSURE COOKER

The Best Mexican Pinto Beans for the Pressure Cooker image

These Mexican Pinto Beans are made in the Instant Pot or other pressure cooker in under an hour! They are flavorful and the perfect side to tacos, enchiladas, carne asada and more!

Provided by Vanessa at The Cheerful Kitchen

Categories Side

Yield 6 cups

Number Of Ingredients 10

Ingredients

1 medium onion
3 garlic cloves
2 plum tomatoes
1 minced jalapeno (optional)
2 cups dry pinto beans
5 cups water
2 tsp salt
2 tsp chili powder
1 tsp cumin
1 Tablespoon of oil

Steps:

Dice the onion and tomato. Set them aside separately since you will be sauteing the onion first.
Mince the garlic cloves.
Set your Instant Pot to the "saute" function and heat 1 Tablespoon of oil. If you are using a classic pressure cooker, you can do this part on the stove over medium heat.
Add the onion and a pinch of salt and stir. Saute for about 3 minutes.
Add the minced garlic and stir around. Saute for another 2-3 minutes, but be careful not to let it burn, so stir frequently and adjust heat as needed.
While the onions and garlic are cooking, rinse the beans under cool water and sort out any discolored or broken pieces.
When the onions and garlic are done, cancel the saute function and add the rest of the ingredients to the pressure cooker bowl. Stir to combine.
Secure the pressure cooker lid (make sure the pressure release valve is closed!) and turn on the "Pressure Cook" setting to "high pressure" if using an Instant Pot. (See photos in post step-by-step for visual)
Set the timer for 45 minutes, and then walk away.
After the beans are done cooking and the timer has beeped to signal that it is finished, manually release the pressure by switching the valve to open. Watch out for the sudden burst of steam that will escape!
When the pressure is released, remove the lid and use a potato masher to mash up some of the beans. This part can be done to your preference, but I do just enough to thicken the beans a bit, while still leaving the majority of the beans whole. The beans will look very watery before you do this, and they will thicken even more as they cool from boiling hot.
Serve immediately, or cool completely and freeze for up to 3 months.

PERFECT PINTO BEANS

Perfect Pinto Beans image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 11h40m

Yield 12 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds pinto beans
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne
3 thick-cut slices of bacon, cut into thirds
3 cloves garlic
2 bay leaves
1 medium onion, diced
1 red bell pepper, diced
Kosher salt and freshly ground black pepper

Steps:

Put the beans in a large bowl, cover with cold water and let soak overnight.
Drain and rinse the beans, then put them in a large pot. Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper. Bring to a boil, then reduce the heat to low and cook until the beans are tender, 2 to 3 1/2 hours.

PINTO BEANS MUY FACIL

Pinto Beans Muy Facil image

Pinto beans muy facil (very easy). Put them in a slow cooker before you go to work and they should be ready that evening.

Provided by Riley

Categories Side Dish Beans and Peas

Time 12h15m

Yield 8

Number Of Ingredients 5

Ingredients

1 pound dried pinto beans
1 onion, chopped
1 clove garlic, minced
2 jalapeno peppers, chopped
salt and ground black pepper to taste

Steps:

Place pinto beans into a large bowl and cover with several inches of water; soak at least 8 hours and up to 24 hours. Drain and rinse before using.
Place soaked pinto beans, onion, garlic, and jalapeno peppers in a slow cooker; pour enough water over mixture to cover with several inches. Cook on Medium-Low, 4 to 6 hours. Season with salt and black pepper.

Nutrition Facts : Calories 193.7 calories, Carbohydrate 35.8 g, Fat 0.9 g, Fiber 12.1 g, Protein 12 g, SaturatedFat 0.2 g, Sodium 2 mg, Sugar 1.1 g

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