Cooking Under Pressure Flavorful Pinto Beans Recipes

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and cook, 4 to 6 minutes, turning once. Add chicken broth, pinto beans, water, onions, chile peppers, garlic powder, salt, chili powder, cumin, and paprika. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove bacon and chile peppers. Mash beans with a potato masher until they reach desired consistency.

Steps:

• Put the beans in a large bowl, cover with cold water and let soak overnight.
• Drain and rinse the beans, then put them in a large pot. Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper. Bring to a boil, then reduce the heat to low and cook until the beans are tender, 2 to 3 1/2 hours.

Steps:

• PREP/PREPARE
• For this recipe, you will need an instant pot, or a pressure cooker.
• There is an entire mythos involved with putting salt into your beans when pressure cooking. Some say it adds flavor, others say that it increases the cooking time, still others claim it decreases the cooking time. Some even claim that it helps to prevent gas. So, what did I do... I cooked them both ways. The first thing I discovered is that adding salt does not alter the cooking time. I did salt/no salt at 20 minutes, 30 minutes, and 45 minutes, and the texture of the beans remained constant. In a pressure cooker, salt does not affect cooking time. However, I did find out that adding a bit of salt, generated a delicate change in the taste of the beans. In my opinion they had a bit more of an earthy taste that was not disagreeable. I attribute that to the salt ions interacting with the beans, and allowing them to pull some of the flavors from the bacon, stock, and bay leaves into their interior. So, if you are on a salt-restricted diet, no worries, just ditch it. You are still going to find them very flavorsome. But, if salt is not a problem, then I say, go for it.
• Another thought on using salt. This recipe uses chicken stock (as well as other bits-and-bobs). I make my own chicken stock, and use almost no salt in its production. Unfortunately, most canned, or box stock are loaded with salt... even the low-sodium versions. So, if you are using store-bought stock, then do not add the salt, or it will be woefully over the top in sodium.
• Gather your ingredients (mise en place).
• Rinse the beans in a colander.
• Add the beans, and the remainder of the ingredients to the bowl of your instant pot, or pressure cooker.
• Lock it down, and cook them for 30 minutes, and then let the steam naturally release, about another 20 minutes.
• Chef's Note: These beans can be frozen, in portions, and defrosted and heated up whenever you have the urge.
• PLATE/PRESENT
• I love serving these beans on rice with toppings like: ripe avocado, salsa, hot sauce... you get the idea. In addition, this is the way I cook my beans when I am making refried beans. Enjoy.
• Keep the faith, and keep cooking.