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Frijoles Pinto Beans

Pressure-cooker pinto beans

45 min (+ 12–24 hr soak)
Serves 4–6

Ingredients

  1. 1Pinto beans — 2 cups, cleaned
  2. 2Lard — ¼ tsp
  3. 3Salt — ½ to 3 tsp

Prepare the Beans

  1. 1Clean beans to remove rocks, dirt clumps, or damaged beans.
  2. 2Rinse thoroughly to remove dirt.
  3. 3Soak beans all day or overnight — 12 to 24 hours.
  4. 4Fill a 4 qt pressure cooker with water to 1½ to 2 inches from the top of the cooker.

Make It

  1. 1Add beans, lard, and salt to the water. Seal the cooker, place the release valve on the lid, and close with a proper seal.
  2. 2Turn heat to medium and begin. When the release valve begins to rock, turn heat to low.
  3. 3Cook 45 minutes (timed) with a slow, steady rock of the release valve. Avoid rapid high-heat cooking — this will break up beans and shed the skins.
  4. 4Turn heat off and allow the pressure cooker to cool until safe to open.
  5. 5Serve and add salt as desired.
Avoid over-rapid high-heat cooking — it breaks up the beans and sheds the skins.