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 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 overnight 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
- dry pinto beans
- 1 clove garlic peeled, chopped (OR more garlic to taste
- 1 onion chopped
- chicken broth or other broth or water, enough to cover the beans
- Soak washed beans in water overnight by covering with water, covering, and placing in the refrigerator. Discard the soaking water.
- After following the soaking method above, drain, put beans in a pressure cooker, add chopped onion, garlic, chicken broth, or other broth of your choice until it covers the beans. Cook on high pressure for 12 minutes.