Southern Pinto Beans
About the Recipe
Pinto beans can go great with cornbread, rice, or by themselves. You can also use them to make refried beans. They are easy to make and store well.
I always pressure-cook my beans. I never cook them on the stovetop. I pressure cook them to destroy the lectins, which can cause all kinds of problems. I use the Ninja Foodi as my pressure cooker and it does an amazing job. It is a multi-tool that you will always use.
When you pressure cook the beans, you don't have to soak them overnight or at all. Simply put all the ingredients in the pressure cooker, and one and a half hours later, they are ready to eat.
Variations
You can cook these beans with bacon, or no meat at all. They are delicious all by themselves.
Equipment Needed
You will need a pressure cooker to cook the beans.
- 4 ounces Salt Pork (You could use lard)
- 8 ounces Onions, chopped (You can use 1 bag Cajun Mirepoix at Kroger)
- 2 pounds Pinto Beans (Washed and inspected)
- 12 cups Water
- 2 tablespoons Kosher Salt, Morton brand
- Cooking Instructions
I use a Ninja Foodi to pressure cook my beans, but you can use whatever pressure cooker you have.
Sautee the salt pork until it starts to brown and the fat renders out in the pot. Then add the onions and sautee in the fat, with the sautee setting on high. until translucent.
Add the rest of the ingredients to the pressure cooker and cook under HI pressure for 75 minutes once the pop-up indicator is up.
Let slow release for 15 minutes, then quick release until the pressure is gone.
Serve or store.
