Pinto beans are sold here in San Diego in twenty-five pound bags; they are a part of the daily diet here and south of the border. Once these pintos have been cooked, you can serve them with just a sprinkling of salt and pepper or make them into soups, salads, burritos, refried beans, and bean dips. And the best part: They take less than half an hour from start to finish.
SERVES 6 (ABOUT 4 CUPS)
INGREDIENTS
- 2 cups pinto beans, presoaked and drained
- 6 cups chicken or vegetable stock or store-bought chicken or vegetable broth
- 2 tablespoons canola oil
- 1/2 teaspoon salt (optional)
- 1/2 teaspoon freshly ground black pepper (optional)
INSTRUCTIONS
- In the pressure cooker, combine the beans and stock, stirring to blend. Drizzle with the oil. Lock the lid in place and cook at high pressure for 10 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Drain the beans, sprinkle with the salt and pepper, and serve. If you are storing them to use later, do not season. Store the beans separately from the liquid, in zipper-top plastic bags or in an airtight storage container. (The beans will continue to absorb the liquid if you store them together.) The stock from the beans can be frozen for use in soups or sauces.
