I’ve always liked pinto beans, usually “refried”, which is when you cook the beans and then mush them to a paste. Some crazy folks will blend the beans to a paste. I’m OK with that, but my latest thing is high pressure instapot beans with mushrooms.
Yeah you heard it here first folks! For the lazy people like me…6 volumes of beans to 1 volume of dried mushrooms in the pot with condiments and salt to your taste. Set it for 1 hr and come back to a meal full of various textures and the good bean flavor we’ve come to love.
Adding 1 onion diced and 6-10 garlic cloves grated really amps up the flavor too. When pressure cooked they kind of melt into the bean broth
rice and lentils will cook up in a rice cooker in half that time.
rice cookers are amazing little pressure cookers aren’t they?
One thing I have been obsessed with is tomato bean soup. The recipe I base mine off is sopa tarasca, a Mexican dish that also uses a few ancho chiles. But you could use chile powder or omit that.
Anyways, I really like your idea of adding mushrooms and doing it in the pressure cooker. I might toss in a can of tomatoes and some onion and garlic. You could throw in other veggies too, like anything about to go bad. And add rice to really make it a meal. Beans and rice is so good when done right.
High pressure?
I have done dried beans in the Instant Pot several times to good affect. 1 hour at pressure seems a long time.
I cook soaked chickpeas (bring to a boil, add dry beans, turn off heat, cover, sit for an hour) for less than twenty minutes in my instapot. It’s probably close to an hour when you include pressurizing and depressurizing time, but it does sound like op is setting the pot timer to an hour.
Yeah for pinto beans I set it to an hour. I don’t like my beans to have any sort of gritty structure. I like the beans basically made into a mushy consistency inside the ripped shell.
Try adding a small amount of baking soda to your soak water following my method above. For a pound of dry chickpeas I use about a teaspoon. This helps the beans cook all the way through much quicker.
The opposite is also true. Add some lemon juice while they’re cooking and they may never cook all the way through.
Yes, this! Any “crunch” and it’s a bad bite. A nice smooth texture is what you want.
Coincidentally, that’s what I’m having right now!
Beans, mushrooms, potatoes and banana.