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2 cups dried pinto beans
1 tsp. olive oil
water to cover beans by 1 inch and then 1 cup water for simmering
3 TBSP minced garlic
1 tsp. salt
1/2 tsp. black pepper
Rinse beans and place in pressure cooker. Add garlic, salt, pepper and olive oil. Lock lid on presure cooker and bring to high pressure, and cook for 30 minutes at high pressure. Release pressure using quick-release method recommended for your pressure cooker and check beans.
If beans are not soft enough that they're starting to fall apart, put lid back on pressure cooker, lock, bring to high pressure and continue to cook 15 minutes more. Release pressure using quick release method.
Use a potato masher to vigorously mash the beans until they're about 75% mashed, but still have some noticeable chunks. Taste beans for seasoning and add more salt and pepper to taste. Stir in 1 cup water, 1 T olive oil if desired. Simmer in PC or on stove until beans are creamy and slightly thickened.
1 tsp. olive oil
water to cover beans by 1 inch and then 1 cup water for simmering
3 TBSP minced garlic
1 tsp. salt
1/2 tsp. black pepper
Rinse beans and place in pressure cooker. Add garlic, salt, pepper and olive oil. Lock lid on presure cooker and bring to high pressure, and cook for 30 minutes at high pressure. Release pressure using quick-release method recommended for your pressure cooker and check beans.
If beans are not soft enough that they're starting to fall apart, put lid back on pressure cooker, lock, bring to high pressure and continue to cook 15 minutes more. Release pressure using quick release method.
Use a potato masher to vigorously mash the beans until they're about 75% mashed, but still have some noticeable chunks. Taste beans for seasoning and add more salt and pepper to taste. Stir in 1 cup water, 1 T olive oil if desired. Simmer in PC or on stove until beans are creamy and slightly thickened.
