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By Kellene Bishop
Besides, I was craving yummy beans today, so I decided to share with you yet another e-z p-z pressure cooker recipe.
The great thing about a pressure cooker is that you do NOT have to soak your beans ahead of time. By all means, you can, but it is not required. Yet one more way to save time and energy in an emergency. The following recipe is super simple. The key to cooking beans in a pressure cooker is to cook at the low heat level in order to avoid the foaming. However, with a Kuhn-Rikon pressure cooker, you don’t have much problem with this either so long as you do not exceed, by even a millimeter, the 2/3 full mark.
In my storage we have dried pinto beans, kidney beans, butter beans, lima beans, garbanzo beans, and more. This recipe is actually a GREAT start for each of those types of beans. (Although you don’t need to “smash” them unless you’re making “refried beans.”) Also, keep in mind that adding the salt in the beans will also help to avoid any “foaming” when you release the pressure. Feel free to season the beans additionally with liquid smoke, or Tabasco sauce, and other great spices.
2 c. dry pinto beans
½ cup of minced onion
2 lg. garlic cloves (or 2 heaping tablespoons of minced garlic)
1 tsp. oregano
4 sprigs fresh cilantro or 1 tsp. dry cilantro herb
1/4 tsp. cumin
1/4 tsp. pepper (or more to taste)
½ Tbsp salt
6 1/2 c. water
6 qt. pressure cooker
(Optional: Soak pinto in hot water in a covered medium saucepan for 1 hour.) At the very least you need to rinse the beans in warm water. Drain beans, then put them in the pressure cooker. Add the remainder of your ingredients. Seal lid of pressure cooker. Cook over medium-high heat for 50-60 minutes depending on desired tenderness. Release pressure simply by taking the cooker off of the heat. Let the pressure come down naturally. Mash cooked beans. Serve with your favorite compliments such as warm tortillas.
Additional options: Throw in some canned diced SPAM, ground beef, or leftover ham.
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