HERE’S ALL IT TAKES
- 3 cups dried pinto beans
- 1 teaspoons salt
- 1/2 teaspoon pepper
- water, enough to cover the beans with 2-inches of water
All beans need to be checked for foreign objects and rinsed thoroughly.
Follow your pressure cooker’s user manual for specific cooking directions.
Put all the ingredients in the pressure cooker. For my Presto 6 quart pressure cooker, I close the cover securely. Place pressure regulator on the vent pipe. I set the burner to high heat to heat up the pressure cooker until the pressure regulator starts chattering, then I immediately lower the heat to medium low.
Cooking time begins when the pressure regulator begins to rock. Reduce the heat to medium low or low, maintaining a slow, steady rocking motion and cook 50 minutes. If the pressure regulator is allowed to rock vigorously, excess steam will escape. Therefore, too much liquid will evaporate and food may scorch. Never leave a pressure cooker unattended at high heat settings. It could boil dry, overheat, and cause damage to the pressure cooker and stove top.
When cooking time is complete, turn off the burner. If using electric stove, CAREFULLY remove cooker away from burner. Let the pressure drop of its own accord, i.e. allow the pot to cool until the pressure is COMPLETELY REDUCED and the lid lock drops. It is now safe to remove the pressure regulator and the cover. If the cover turns hard, there still may be some pressure in the unit. Do not force the cover off. You can place the pressure cooker in the sink and run cold tap water over the lid until steam no longer is escaping from the vent pipe, and the air vent/cover lock has dropped, then the cover will turn easily.
The beans are ready to serve.
Safety is important and it’s good to know how to properly handle a pressure cooker. They really are great to have in the kitchen. Yes, you have to learn how to use them properly, but it doesn’t take long to get the hang of using one. After that, you won’t want to cook beans the long, slow way ever again.