No Pressure Rancho Pinto Beans Recipe #378980
No need to soak overnight when using the pressure cooker. These beans are vegetarian, simple, cheap, good eats.
1¾ hours | 15 min prep
SERVES 8
- 1 (6 ounce) bag dried pinto beans
- 1 jalapeno, chopped
- 1 white onion, chopped
- 4 garlic cloves, chopped
- 5 cups water
- 2 tablespoons olive oil
- 1 (8 ounce) can jalapeno salsa, El Pato
- 2 tablespoons cumin
- salt, pepper to taste
- rinse beans thoroughly and allow to soak while preparing remaining other 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 for 50 minutes. (may need to reconfirm times as I initially used only 4 cups water and then peeked twice). Add sauce after cooking (this could likely be added while cooking rather than at the end).
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5 stars