PINTO BEANS FOR DINNER

Pinto Beans for Dinner image

Tender, hearty beans prepared in a pressure cooker plus some toppings are all you need for a complete (and delicious) meal.

Provided by benandbirdy

Categories Vegetarian Recipes

Time 2h

Yield 4

Number Of Ingredients 12

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Ingredients

1 pound dry pinto beans, sorted and rinsed
8 cups water
1 tablespoon olive oil
1 tablespoon salt
1 sprig fresh marjoram
1 tablespoon Diced white or red onion
1 tablespoon Hot pepper sauce (such as Tabasco® Chipotle Pepper Sauce)
1 tablespoon Chopped pickled jalapeno slices
¼ cup Arugula leaves, cilantro, or slivered cabbage
¼ cup Diced avocado
1 Lime wedges
1 tablespoon Crumbled feta cheese

Steps:

Put beans in a pressure cooker; add water, oil, salt, and marjoram (if using). Bring to a boil, covered with a lid from another pot, not the pressure cooker lid (you don't want to build up pressure yet). Remove from heat and let beans soak at least 1 hour, or up to 3 hours.
Put on pressure-cooker lid, seal, and bring up to full pressure over high heat. Reduce heat to low, maintaining full pressure, and cook for 12 minutes. Allow pressure to reduce naturally (do not use quick-release method), which takes about 15 minutes.
Transfer beans with a slotted spoon to individual serving bowls, and serve with a drizzle of olive oil (if desired) and desired accompaniments.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 72.6 g, Cholesterol 2.1 mg, Fat 6.7 g, Fiber 18.4 g, Protein 25 g, SaturatedFat 1.3 g, Sodium 1907.8 mg, Sugar 2.9 g