Dried beans are a great staple ingredient to make batches for the week of soup, green chile dishes and sides. Living in high altitude, we have challenges to cook beans in a regular pot as they do not reach a nice texture. I tried this several times when I first moved here and was not able to produce a tasty bean dish…even after two days of cooking! Dena provided some tips to cooking beans and she uses a pressure cooker to achieve a good texture. You could also use a slow cooker on low for five to seven hours.
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.