Pinto beans are one of my favorites and I’m in love with this recipe. I’ve always loved beans. I think my love affair started when I was a child and my mom made pressure cooked navy beans. You could hear the top rattle all over the house.
Now, mind you, I am not opposed to eating beans from a can, but you should find one without the BPA lining (list is here). Canned beans are easy to use in a pinch. But, this recipe is so simple and flavorful. Beans add fiber and protein to your meals. They even can help control your cholesterol. You’ll have plenty to serve to a crowd or enough to hold you over through the week.
Homemade beans can save you money, too. For every cup of home-cooked beans that you prepare yourself you’ll save $0.34 according to this analysis at simpledollar.com. I was inspired to make these for a Southwestern themed vegetarian dinner we served on New Year’s Eve. There are so many ways to use them - in burritos, tostadas, salads, soups, as a side, made into hummus and more.
Soaking the beans overnight or using the quick soak method will help with the gas factor. I’m still learning how to use my Instant Pot Pressure Cooker that I recently purchased. After reading several bloggers posts about how much they liked their Instant Pot, I had to try one. What a time saver! And, it doubles as a slow cooker, as well. See the link below if you interested… So here’s my version of Pressure Cooker Pinto Beans – simple, with enough flavor to make them rock.
I decided to add the salt after cooking. In some cases salt can make the beans tougher if added while cooking. If you do not have a pressure cooker. Cook on the stovetop covered with 2″ of the liquids for about 2 hours or until tender.
I'd love to hear your feedback in the comments below for this Pressure Cooker Pinto Beans recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking