After these pinto beans cook in the pressure cooker, they are super creamy. It is a basic Instant Pot recipe, and you can tailor the seasonings to suit your taste buds. The salt alone is fine but, if you want to, kick things up a little Creole seasoning, parsley, or even jalapenos. This is the way I grew up cooking beans and still prefer them to the slow cooker method. I am posting this as a request from another member. It is cooked in a 6 qt pressure cooker. Honestly, I am not sure if 6 qt pressure cookers are even still available. If not just adjust for the size you have.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Other Main Dishes Yield: 6 Servings
Ingredients :
- 4 cup(s) dry pinto beans
- 1 tablespoon(s) salt
- 6 slice(s) bacon
- - water
Intructions :
- Pick out the bad beans and any little stones from the dry beans. Wash really well in cold water. Put beans in at least a 4 qt bowl. Add 2 teaspoons of salt and add water up to the top of the bowl. Let set overnight in a cool place (not in the fridge). In the morning, drain off the water and rinse beans well, (you can see that they have swollen at least twice the size that they were). Fill the bowl of beans back up with water till you are ready to cook them
- When ready to cook, cut bacon slices in fourths
- Place bacon, beans, and the water the beans are now in, in a 6 qt pressure cooker and add enough water to come up to 1 1/2 inches from the top
- Place lid on pressure cooker and make sure its closed good. Put the cooker weight on. Turn burner on med/high heat. When the pressure gets built up the weight will start to jiggle. Turn down the burner to just above medium and start timer for 30 minutes
- After pressuring for 30 minutes take cooker off the burner and let cool enough to remove the weight and carefully open the cooker. Beans should be done and the juice creamy. Taste and add the other 1 teaspoon of salt if you want to! Leftovers are great to make refried beans with.
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Keyword : pinto-beans-American-Other Main Dishes