Pinto Beans are a nutritious and versatile bean seen in a lot of Mexican cooking. The healthy-ness factor, plus how cheap they are should put pintos on everyone’s shopping list!
According to the New Mexico State University College of Agriculture, a one cup serving of Pinto Beans provides 1/4 the recommended daily allowance of protein for an adult in the U.S. This is in addition to the fiber, B vitamins, and minerals including calcium, phosphorus, potassium and iron that are found packed into each bean.
There are myriad of different cooking methods to get the dried bean edible from pressure cookers, to stovetop to slow cooker methods. Whichever way you choose, just remember that every dried bean (except lentils) needs to start with a good soak.
Here’s a TRICK:
Don’t forget you’re dealing with a raw agricultural product. Make sure you wash and dig through them to remove stones and other debris missed in the packing process. I’ve gotten stones, twigs and more out of my bags!
Here’s a TIP:
Soak washed beans in water over night by covering with water, covering and placing in the refrigerator. Discard the soaking water as this is believed to cut down on the “music” often associated with ingestion of beans, LOL.
And your RECIPE:
Quick Pressure Cooker Beans
After following soaking method above, drain, put beans in pressure cooker, add a chopped onion, a clove of garlic, peeled and chopped, chicken broth or other broth of your choice until it covers the beans. Cook on high pressure for 12 minutes.
Variations: Add chopped up chicken, ham, sausage or other uncooked protein to top of beans.
If you don’t have a pressure cooker, just do it on the stovetop. Simply bring broth, beans, onion, garlic to a boil, cover, then turn down to simmer for about six hours, stirring occasionally. You might have to add more water or broth occasionally if the pan becomes dry.
In the meantime chop up any protein you have leftover and add it to the beans as they cook. Very easy, very satisfying.