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pinto beans recipe in white bowl
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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.
Course side
Cuisine Mexican
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 10
Calories 159kcal

Ingredients

  • 1 pound dried pinto beans
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2-1 teaspoon salt

Instructions

  • 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.

Notes

  • 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.

Nutrition

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