Pinto Beans
1 cup pinto beans, rinsed and soaked for at least 4 hours (or use the quick method of boiling for 2 minutes and let sit, uncovered for 1 hour)
5 cups water
1 medium onion, chopped
mixed frozen sweet peppers
black pepper
garlic powder
1 1/2 teaspoons marjoram
1 1/2 teaspoons cuminAdd all ingredients to pressure cooker and stir. Turn to high, cover and bring to pressure. Turn heat to just under medium and cook at pressure for 25 minutes. Take off heat and let cooker de-pressurize naturally. When lid will unlock, open and salt the beans before serving, if needed.
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