Barry’s Pressure Cooker Pinto Beans


Ingredients (use vegan versions):

  • 1 cup pinto beans
  • 6 cups water
  • 1 teaspoon salt


Soak the beans 8 hours (or more). Rinse well
Put in pressure cooker, add water and salt.
Put on stove top and turn heat to high. Once
pressure cooker is going like a little steam
engine, reduce heat to low for 45 minutes.
That’s it!

Barry serves the beans with plenty of the liquid
(almost like a bean soup) and just adds salt
and pepper to taste.

WARNING: My pressure cooker (Presto) advises
against pressure cooking beans (among other
things – pasta, peas etc.) because they can foam
up, block the vent and cause the safety plug to
blow which will make a big mess of your kitchen!
However just for the record, following this
recipe I’ve never had a problem with my pressure
cooker and the pinto beans are so good I’m
willing to risk cooking them this way (but that’s
me). Enjoy!

Preparation time: 45 min.


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