PRE COOKED BEANS RECIPES

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PRESSURE COOKED PINTO BEANS RECIPE | FOOD NETWORK



Pressure Cooked Pinto Beans Recipe | Food Network image

Provided by Food Network

Categories     side-dish

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 2 cups cooked beans

Number Of Ingredients 3

1 cup pinto beans, unsoaked
4 cups water
1 tablespoon oil

Steps:

  • 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.

SOUP BEANS RECIPE | EATINGWELL



Soup Beans Recipe | EatingWell image

Like poor people everywhere, mountain people in the South thrived for centuries on food that was indigenous, inexpensive and healthful. These days “soup beans” speak instant comfort to anyone who had familial connections from Appalachia, where every garden produced shelling beans that could be eaten fresh or grown to maturity for dry beans. Serve this thick, stew-like soup with cornbread, pickle relish and diced sweet onion.

Provided by Sarah Fritschner

Categories     Healthy Pinto Bean Recipes

Total Time 2 hours 10 minutes

Number Of Ingredients 8

1 pound pinto, yellow-eyed or other dried beans, sorted and rinsed (2 1/2 cups)
12 cups water
8 ounces finely diced ham, (about 1 1/2 cups)
1 medium onion, peeled
1 clove garlic, peeled
½ teaspoon salt
1 teaspoon freshly ground pepper
¼ teaspoon crushed red pepper

Steps:

  • Place beans, water, ham, onion, garlic, salt, pepper and crushed red pepper in a large Dutch oven; bring to a boil. Reduce heat and simmer, stirring occasionally, until the beans are very tender and beginning to burst, 1 1/2 to 2 hours. If necessary, add an additional 1/2 to 1 cup water while simmering to keep the beans just submerged in cooking liquid.
  • Remove from the heat; discard the onion and garlic. Transfer 2 cups of the beans to a medium bowl and coarsely mash with a fork or potato masher. Return the mashed beans to the pot; stir to combine.

Nutrition Facts : Calories 226 calories, CarbohydrateContent 35.2 g, CholesterolContent 12.8 mg, FatContent 2.1 g, FiberContent 12.1 g, ProteinContent 17.6 g, SaturatedFatContent 0.6 g, SodiumContent 517.2 mg, SugarContent 0.5 g

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