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Barry's Pressure Cooker Pinto Beans PDF Print E-mail
Ingredients (use vegan versions):
  • 1 cup pinto beans
  • 6 cups water
  • 1 teaspoon salt
Directions:

Soak the beans 8 hours (or more). Rinse well Put in pressure cooker, add water and salt. Put on stove top and turn heat to high. Once pressure cooker is going like a little steam engine, reduce heat to low for 45 minutes. That's it!

Barry serves the beans with plenty of the liquid (almost like a bean soup) and just adds salt and pepper to taste.

WARNING: My pressure cooker (Presto) advises against pressure cooking beans (among other things - pasta, peas etc.) because they can foam up, block the vent and cause the safety plug to blow which will make a big mess of your kitchen! However just for the record, following this recipe I've never had a problem with my pressure cooker and the pinto beans are so good I'm willing to risk cooking them this way (but that's me). Enjoy!

Preparation time: 45 min.

Serves:

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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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