Prep Time: 15 minutes
Cook Time: 60 minutes
Servings: ~10
Original URL: LINK
Ingredients
- 1 pound dried pinto beans, about 2 cups
- 7 cups water
- 1 cup coarsely chopped onion
- 3 cloves garlic, minced
- 1 teaspoon kosher salt, more as needed
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons bacon drippings, lard or olive oil
- 1 dash cayenne pepper, optional
Instructions
Step 1
Gather the ingredients.
Step 2
Put the dried pinto beans in a large bowl and cover them with water; pick them over, discarding any malformed or damaged beans. Look for bits of stone or debris.
Step 3
Rinse the beans thoroughly and discard the water.
Step 4
Transfer the beans to the pressure cooker. Add the water, onion, garlic, salt, cumin, oregano, pepper, bacon drippings (or lard or oil), and a dash of cayenne pepper, if using.
Step 5
Cover the pot, lock the lid, and set the steam valve to “sealing.” Choose the bean/chili button and add 15 minutes for a total of 45 minutes of cooking time. Or use the manual setting for 45 minutes at high pressure.
Step 6
When the beans have finished cooking, let the pressure drop naturally for 20 minutes and then release the steam vent. Test the beans to make sure they are tender. If not, return to pressure for 10 minutes.
Step 7
Place a colander or large sieve over a large bowl and drain the beans. Set the liquids aside.
Step 8
Put the beans in the empty pot. Puree them with an immersion blender. Add some of the reserved liquid as needed for the desired consistency and reserve the rest for another use.
Step 9
Taste the beans and add more salt, as needed.