PRESSURE COOKED PINTO BEANS RECIPE | FOOD NETWORK
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
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.
PRESSURE COOKER MEXICAN PINTO BEANS - MEALTHY.COM
Forget about buying canned beans or planning ahead to soak dried beans overnight. The MultiPot pressure cooker yields perfectly cooked pinto beans in under an hour. The beans are cooked with olive oil, onion, garlic, and vegetable broth. A can of diced green chilies add flavor and just the right amount of heat. These lovely legumes are gluten-free, vegetarian, dairy-free, and vegan, so no matter who shows up for dinner, everyone can enjoy this stellar side dish. optional toppings: crumbled Cotija cheese, chopped fresh cilantro, and lime wedges.
Provided by Marrekus and Krysten Wilkes
Total Time 1 hours 10 minutes
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in the pot of a pressure cooker set to Sauté. Cook and stir onion and garlic in hot oil until softened, 3 to 4 minutes; add vegetable broth, beans, and green chilies. Season beans mixture with salt and stir. Seal lid on pressure cooker and cook on High Pressure for 45 minutes. Let pressure release naturally. Ladle beans into serving bowls; top with cotija, cilantro, and lime, as desired.
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