Pinto beans is very commonly used in the Mexican cuisine. It is now my go to bean for preparing bean soup because it is super easy to cook. Once, trying to make some beans for burritos, I accidentally added a lot more water and ended up creating a soup out of it. Since then, I have been making it more often and is very popular among people who have tasted it. As for me,apart from the taste I like to cook with pinto because of its texture when it is pressure cooked. Most beans require a lot of soaking before they can be used for cooking but, this one needs no soaking. Pressure cooking it on high and low heat creates the prefect beans that could be used not only for soups but also in other recipes that require pinto beans, I would opt for pressure cooked beans verses a store bought can of pinto beans any time. An entry to Anita's Vegetable Marathon-Beans.
Pressure Pan /Cooker
Measuring Cups and Spoons
Heavy bottom Pan
Ingredients: Recipe for 12 cups of soup
Pinto Beans - 2 cups
Leaks - 1
Green Onions - 1 cup
Garlic - 5 cloves
Ginger - 2 inches grated
Red Bell Pepper - 1 large chopped
Tomato Paste - 2 tbsp
Cilantro - 1 cup chopped
Chilpotle Peppers in Adobo Sauce - 2 chopped
Cumin Powder - 2 tbsp
Oil - 1 tbsp
Butter - 1 tbsp
Pepper - 1/4 tsp
Salt to taste
1. In a pressure pan add the beans salt, red pepper and 10 cups of water.
2. On a heated pan add oil and butter together. Add garlic, green onions, leeks and ginger with some salt. Cook until the onions turn transparent.
3. Add cumin, tomato paste chilpotle pepper, black pepper and cumin and cook for 3 minutes.
4. Add this mixture to the pressure cooker and add cilantro.
5. Pressure cook on high for 3 whistles, on medium high for 3 whistles, on medium for 2 whistles and on low for 2 whistles. Allow the pressure to release, mix and serve them hot.