Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by My old friend Barry Bob Afifi
Barrys Pressure Cooker Pinto BeansIngredients (use vegan versions): 1 cup pinto beans
6 cups water
1 teaspoon salt
Directions:Soak the beans 8 hours (or more). Rinse well Put in pressure cooker, add water and salt. Put on stove top and turn heat to high. Once pressure cooker is going like a little steam engine, reduce heat to low for 45 minutes. Thats it!
Barry serves the beans with plenty of the liquid (almost like a bean soup) and just adds salt and pepper to taste.
WARNING: My pressure cooker (Presto) advises against pressure cooking beans (among other things - pasta, peas etc.) because they can foam up, block the vent and cause the safety plug to blow which will make a big mess of your kitchen! Howe'ver just for the record, following this recipe I've never had a problem with my pressure cooker and the pinto beans are so good I'm willing to risk cooking them this way (but that's me). Enjoy!
Preparation time: 45 min.
Other websites have said to add a tablespoon of vegetable oil to prevent foaming.
Archived comment by: hnw555
Regarding pressure cookers-I think they put that warning on there for lawsuit reasons. Beans are WHY I got my pressure cooker in the first place. Just be sure to check the vent every time you use it and in case of emergency, place the cooker (closed) under cold running water. This drops the pressure and allows you to open it. And obviously, do not open your pressure cooker when the pressure is high unless you want an explosion in your face. I would suggest buying one. I got mine for $20.
Archived comment by: vegetasia
i make beans in my pressure cooker all the time. i always add a smidgin of oil and never fill it more than half full of water/beans. I've had no problems with foaming. I also have a really old-skool style cooker, there you can pop the balance/weight thing off to release pressure.
Archived comment by: baypuppy
