It was a great treat to receive pinto beans in today’s CSA share. I have tried to cook dried beans in New Mexico and not had a lot of luck to have a tender bean. After talking with Dena today, I understand two methods that will make fantastic beans every time. A pressure cooker is how she normally cooks the beans. You could also use a slow cooker for a longer period of time to create tender beans. Here are her tips.
Pinto Bean Tips
- Sort the beans throughly, 10 to 12 beans in your hand at a time
- Remove out any rocks
- Wash throughly in a strainer
- Soak the beans overnight in purified water
- Use the same water to cook the beans in a pressure cooker or slow cooker on low. (don’t add salt to the beans as this will slow the process)
- Cook the beans until tender and check them to ensure they are tender
- After they are cooked, saute onion and garlic to add. Tamari and red chile powder add flavor.
- You could also add celery and carrots to make a nice soup