Weeknight Pinto Beans – Lessons Learned As We Enter Bean Season

Is there anything more comforting than warm, creamy beans on a cold night outside?  Well, perhaps said beans in a lovely soup. 

I am more than ready for the fall and winter days ahead with an embarrassing amount of Rancho Gordo beans in our pantry.  I started my seasonal bean preparation with an impromptu weeknight pinto bean dish a few weeks ago.

These beans were flavorful, but both not as complex or time consuming as my favorite pinto bean approach to date – the Cook's Illustrated Drunken Beans.  I also learned the appropriate (soaked) pinto beans Instant Post cooking time – 31 – 33 minutes – something I learned after starting the cooking settings for 25 minutes, then adding another 7 minutes after the beans were not fully cooked.  As I look for comforting, simple bean dishes this year, this recipe will become a staple!

Ingredients

• 1/2 cup pinto beans, soaked in water for 6 hours
• 1/4 onion, diced
• 1/4 green bell pepper, diced
• 1 small tomato, diced
• 3 cloves garlic
• 1/4 tsp chile powder
• 1/4 tsp ground cumin
• Shake of dried oregano
• 1 bay leaf
• salt, to taste
• cilantro, chopped (optional – for garnish)

Directions

• Drain soaked beans and add ~1 cup fresh water, oregano, and bay leaf to the Instant Pot inner pot.
• Set the cooking settings to 31 minutes on high pressure.  Ensure the safety valve is closed.
• After the cook time is over, let the pressure cooker go through its natural pressure release process (~20 minutes)
• Then check the beans to ensure they are your desired consistency.  Switch the Instant Pot setting to saute, and add remaining ingredients, including 1 tsp. of salt to taste.
• Cook for an additional 7 – 10 minutes until the beans absorb the flavor of the seasonings.  Garnish with cilantro if desired and serve immediately.