| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Pinto beans; unsoaked |
| 4 |
c |
Water |
| 1 |
tb |
Oil |
INSTRUCTIONS
Pick over beans, rinse and drain. Be sure to not fill the pressure cooker
above the halfway mark. Combine ingredients in the cooker and cook for 22
to 25 minutes. For firm cooked beans, check for doneness after minimum time
indicated. For soft cooked beans, add 2 extra minutes under high pressure.
When cooking time is up, quick release pressure by placing cooker under
cold running water. Drain immediately. Always clean the lid and vent
thoroughly after cooking beans.
Optional presoak: Cook the beans under high pressure for 1 minute, using 4
cups of water per cup of dried beans. Quick release the pressure under cold
running water, drain and rinse the beans. Always discard any loose or free
floating bean skins before further cooking. Follow cooking instructions
above but adjust cooking time to 7 to 10 minutes.
Note: Add 3 cups of water and 1 tablespoon of oil for each additional cup
of beans.
Yield: 2 cups cooked beans
Notes: Recipe courtesy of Lorna Sass, author of Cooking Under Pressure
Recipe by: Cooking Live Show #CL9071
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Apr 4, 1998
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