Perfect Pinto Beans Recipe
You can double this recipe to cook 2 pounds of dried beans at once. Just increase the water to 12 cups.
- 1 pound dried pinto beans
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2-1 teaspoon salt
Add the beans, cumin, garlic powder, and chili powder to the pressure cooker. Add 6 cups water.
Cover, seal and set for 60 minutes on HIGH pressure. Allow the steam to naturally release.
Uncover and drain slightly if desired. Season with salt.
Serve with tortillas and cheese for tacos, use in burritos, or as rice and beans.
Store any cooled beans in airtight containers in the fridge for up to 5 days or the freezer for up to 3 months.
- Remove any stones that may be mixed in with the dried beans. (Sometimes that happens!)
- Season to taste with salt once the beans are cooked.
- Drain any excess liquid, or mash slightly with the liquid to create soft and moist beans.
- Let the pressure cooker naturally release the pressure for the best final texture in the beans.
- The beans can sit on warm as long as you need them to.
- You can double this recipe to cook 2 pounds of dried beans at once. Just increase the water to 12 cups.
- To make this in the slow cooker, follow the instructions and cook on LOW for about 8 hours.
Serving: 0.5cup | Calories: 159kcal | Carbohydrates: 29g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 124mg | Potassium: 639mg | Fiber: 7g | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 2mg