Recipe by Blue Plate Special
No need to soak overnight when using the pressure cooker. These beans are vegetarian, simple, cheap, good eats. Any type of salsa will work, but I prefer El Pato (chiefly because the whole can goes in).
Top Review by Martha wanna-be Melissa
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?
- 29.58 ml olive oil
- 1 white onion, chopped
- 1 jalapeno, chopped
- 4 garlic cloves, chopped
- 170.09 g bag dried pinto beans
- 1 bay leaf
- 1182.95 ml water
- 29.58 ml cumin
- 226.79 g can jalapeno sauce (El Pato brand)
- salt, pepper to taste
Directions See How It's Made
- Rinse beans thoroughly and allow to soak while preparing remaining ingrediants. Saute onion in pressure cooker with olive oil for a few minutes then toss in jalapeno and saute until softened. Add garlic and saute briefly. Add pinto beans and water. Close pressure cooker and cook on medium-low heat for 30 minutes.
- Remove from heat, and do quick release method by placing cooker under running water until steam indicator drops. Place uncovered cooker back on the heat, add cumin and salsa and cook for an additional 5-15 minutes to thicken. Season to taste.