Pressure cooking – Charro beans in the 1.5 litre pressure cooker
Sunday afternoon, 9 August 2020 and I finally gave it a try. Yes Granny, you can cook beans in a pressure cooker now, but you *really* want to remember to add a little oil to the pot to help control frothing.
Put in some Chili powder, Garlic powder, just a tiny dusting of Cumin, then added a half cup of dry pinto beans a cup of water and 1/3 cup of tomato sauce. Sealed it up – came to pressure/temperature after a couple minutes so lowered the flame as you can see in the picture, and set a timer for 40 minutes.
After the timer alarm went off – moved the pot to a cold burner and set it for another 10 minutes.
I actually added a little bit of finely chopped cilantro after the pot cooled naturally, and gave it a good stir.
Wound up with a little less than 3 cups of cooked beans. This would make about 1 good serving for me, (I like pinto beans), but little Mackenzie joined Papa and ate half of them. <Grin> That little 2 year old sure takes after Papa when it comes to beans (and rice). <Two Thumbs Up>
Somehow I didn’t mind sharing in the slightest.
The 40 minutes came from one of Linda Stone’s Youtube videos on cooking Pinto beans – I thought that would be too much but wanted to stick with her recommendation. Turns out I could have gone another few minutes and it wouldn’t have hurt at all. I do want to try increasing the liquid to 1 1/2 cups total if I can do so safely. Charro beans should be a bit soupy for my tastes.