PintoBeans

Ingredients

• 1 lbs Dry Pinto Beans
• Ground Cumin Seed
• 2-3 Chipotle Peppers
• Mexican Oregano
• 3 Cloves Garlic, peeled
• Onion Power (Optional)
• 2-3 Black Cardamom (Optional)
• 2-3 Bay Leaves (Optional)
• Salt

This recipe scales up or down as far as your pressure cooker. I do 2 lbs of beans at a time.

Unfortunately, I don't have amount on most of the spices because I use the "that looks like enough" method. I tend to go heavy on the cumin (like 4-5 tablespoons) and 1 tablespoon of Oregano.

Directions

1. Separate the pinto beans, removing any rocks or bad beans
2. Wash the remaining bean in a colander
3. Optionally the beans can be soaked for 8-12 hours in cold water, if they are soaked they will not need the full amount of water in the pressure cooker or the full cook time. Discard the water used to soak the beans. I have an electric pressure cooker with a delay timer, so I assemble everything in the morning and let is "soak" that way.
4. Place washed beans with all desired spices, except the salt, in a pressure cooker. Use 2 times the volume of beans in water if you soaked them, otherwise use 2.5-3 times.
5. Bring up to pressure and let cook for 60 minutes (40-50 if you pre-soaked the beans).
6. If you are in a hurry, you can release the pressure after cooking is finished, I usually let it sit until it has come down without venting.
7. Remove the Bay Leaves and Black Cardamom if used
8. Mash the Galic and stir in
9. If you want spicier beans, chop the chipotle peppers and stir them in, otherwise discard the peppers
10. Add salt to your preference