No Pressure Rancho Pinto Beano Food

PRESSURE COOKER PINTO BEANS

Steps:

• Rinse beans under water and pick over to clean out debris or impure beans.
• Soak overnight or for a quick soak method: put beans into a large saucepan with water to cover about 3″. Bring to a boil, turn off, and let sit for an hour. Drain and add to the pressure cooker.
• Add the pressed garlic, tomato juice, vegetable broth, bay leaf, and water. Do not add the salt until after they have cooked.
• Cook according to your pressure cooker instructions. For my instant pot, presoaked beans take 20 minutes. Add salt once the beans have finished cooking to taste.
• Use them in burritos, tostadas, salads, soups, as a side, made into hummus and more.

PERFECT PINTO BEANS

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.

PRESSURE COOKER PINTO BEANS

Steps:

• Rinse your dry beans and put them into your pressure cooker. Add your water. Close pressure cooker lid (one not attached on the Ninja Foodi), close steam valve.
• Set to pressure high for 60 minutes. Do a quick release.
• Drain beans and put beans back into your pot.
• Add all other ingredients and stir together.
• Close your pressure cooker lid again and set to high pressure for 20 minutes. Allow to naturally release steam for 10 minutes, then release remaining.If you want more liquid in your beans before serving add a bit more broth.
• Serve!!

THE BEST MEXICAN PINTO BEANS FOR THE PRESSURE COOKER

Steps:

• Dice the onion and tomato. Set them aside separately since you will be sauteing the onion first.
• Mince the garlic cloves.
• Set your Instant Pot to the "saute" function and heat 1 Tablespoon of oil. If you are using a classic pressure cooker, you can do this part on the stove over medium heat.
• Add the onion and a pinch of salt and stir. Saute for about 3 minutes.
• Add the minced garlic and stir around. Saute for another 2-3 minutes, but be careful not to let it burn, so stir frequently and adjust heat as needed.
• While the onions and garlic are cooking, rinse the beans under cool water and sort out any discolored or broken pieces.
• When the onions and garlic are done, cancel the saute function and add the rest of the ingredients to the pressure cooker bowl. Stir to combine.
• Secure the pressure cooker lid (make sure the pressure release valve is closed!) and turn on the "Pressure Cook" setting to "high pressure" if using an Instant Pot. (See photos in post step-by-step for visual)
• Set the timer for 45 minutes, and then walk away.
• After the beans are done cooking and the timer has beeped to signal that it is finished, manually release the pressure by switching the valve to open. Watch out for the sudden burst of steam that will escape!
• When the pressure is released, remove the lid and use a potato masher to mash up some of the beans. This part can be done to your preference, but I do just enough to thicken the beans a bit, while still leaving the majority of the beans whole. The beans will look very watery before you do this, and they will thicken even more as they cool from boiling hot.
• Serve immediately, or cool completely and freeze for up to 3 months.

NO PRESSURE RANCHO PINTO BEANO

Steps:

• 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.

PRESSURE COOKED PINTO BEANS

Steps:

• Pick over beans, rinse and drain. Be sure to not fill the pressure cooker above the halfway mark. Combine ingredients in the cooker and cook for 22 to 25 minutes. For firm cooked beans, check for doneness after minimum time indicated. For soft cooked beans, add 2 extra minutes under high pressure. When cooking time is up, quick release pressure by placing cooker under cold running water. Drain immediately. Always clean the lid and vent thoroughly after cooking beans.
• Optional presoak: Cook the beans under high pressure for 1 minute, using 4 cups of water per cup of dried beans. Quick release the pressure under cold running water, drain and rinse the beans. Always discard any loose or free floating bean skins before further cooking. Follow cooking instructions above but adjust cooking time to 7 to 10 minutes.

RANCH STYLE PINTO BEANS

Steps:

• Place pinto beans in large pot, cover with water, bring to rapid boil, cover and set aside.
• In another large pot, add olive oil and sautee onion, garlic, carrots, celery, and pepper.
• Add spices and simmer an additional 2 minutes.
• Drain and rinse pinto beans and add to vegetable mixture, along with ham hocks.
• Add chicken broth to cover contents.
• Cover and simmer, adding more chicken broth if needed, until beans are tender and liquid is absorbed, about 2 hours.
• Re-season with spices, as needed.
• Cut and flake meat from hocks into bean mixture.
• Serve as a side dish, or in tortilla shells with salsa and sour cream or with your favorite red or green sauce.