Of course I didn't really measure. Just throw in the amounts that feel right. I tried to give approximate amounts.
Pinto Beans
about 3/4 lb dry pinto beans, cooked (about 2 cans)
1/2 cup chopped onion
1/4 cup diced red pepper
2 tablespoons minced garlic
can of diced green chilis
1 tablespoon chili powder
1 1/2 teaspoons paprika
1 teaspoon cumin
14 oz can petite diced tomatoes
Saute the onion, red pepper, and garlic until the onion is translucent. Add the chili powder, paprika, and cupmin, and saute a minute or two more. Stir in the green chilis, tomatoes and pinto beans and simmer until everything is cooked just right. Add water if the mixture gets too thick.
4 comments:
I LOVE pinto beans. I cook them that way too... pressure cooker I mean. I love them with corn and chedder cheese and that is all. I just love pintos... I grew up on my mom making a pot of them on Friday and us eating them all weekend for 8 - 9 years. Yum!
Val
One of my favorite things to do is take the freshly cooked pinto beans and lightly salt them and eat them hot, just by themselves. They are so good that way!
I heart pintos!
Hi Laurie,
I love any kind of beans! They are so versatile, so inexpensive and so good for you! I don't have a pressure cooker, is it easy to use? What else do you use a pressure cooker for? I've thought about getting one but I want to make sure I'll use it!
The modern (without the jiggle-top) pressure cookers are really super easy to use. Mostly I use the pressure cooker to make beans and soups. I also use it to cook certain vegetables like beets. I've also cooked rice in it.
I needed refried beans in a hurry last night and I used the pressure cooker and I went from dried beans to refried beans in 30 minutes! Can't beat that!
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