3 Reviews

I wanted canned NO SALT pinto beans and couldn't find them in the store. I used the basic premise of these instructions, keeping the garlic and subbing onion powder and omiting any spiciness (I can't handle spicy). I cooked them for 40 min under pressure, turned off flame and let the steam naturally release. Came out great. 6 oz dry equated to 2 cups prepared for me. My new go to for pinto beans. Wonder if same time will work for black beans?

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Martha wanna-be Melissa June 01, 2010

Amazing! The best and quickest beans that I've ever had or made. My husband said I couldn't make decent pinto beans w/out cooking them all day long. Can't wait to see what he says after trying these! Thanks so much for sharing!

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bakyta May 23, 2010

I used 6 cups of water and 1 6 oz can of diced green chiles instead of chopped jalapeno and jalapeno salsa. I also used 4 ozs of Picante Sauce. I used everything remaining in the recipe. The instructions were a little difficult to follow. Re: cooking time. I cooked 40 minutes at 10 lbs of pressure and then the steam naturally release. This is a good base recipe for soups, stews and if drained, refried beans. (Save the juice) it can be frozen and used in soups.

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Montana Heart Song October 31, 2009
No Pressure Rancho Pinto Beano