Pressure Cooked Pinto Beans

Sunday, January 6, 2013

I make my own beans for several reasons. First off, it is so much cheaper to buy dry beans in bulk and then make them yourself. Second, I know what is in my food and canned food has preservatives and lining inside of the can.

I make these in bulk and then freeze in 2 cup portions. What is great is that you can take these out the morning of and use them in your recipes. I use mine for chili and soups all of the time. They also work well for refried beans. It is perfect.

I have even gone real southern with these beans and served them with fried potatoes and corn bread. We all need a carb fest here and there. I grew up eating that with my family in Arkansas. My Grandpa Goodman would cook the beans with a ham hock on the stove all day long. I can still smell it. I would run around in the grass, catch fireflies with my cousin and play in the river. Growing up in California- I didn't get to experience those things. I look forward to our trips to the south, were I got to be a kid and run free.

We would eat these beans and light off fireworks in the summer. Roll around in the grass and get dirty. So, every time I make these beans- it brings back those beautiful memories. 


3 cups of Pinto Beans rinsed

10 cups filtered water

2 pieces of bacon

1 tsp. salt

1 tsp. garlic powder

1.5 tsp. Cumin


Add all in a pressure cooker and cook for 36 minutes. Or in the crock pot and cook on low for 6-8 hours.

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