Pinto Beans in Pressure Cooker (Frijolitos Pintos)
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- เผยแพร่เมื่อ 10 ก.ย. 2024
- New Mexico Style Pinto beans made in a pressure cooker. This recipe is the closest to the one my grandmother implements (at least so far as I can tell through my observations)
green chile chicken enchiladas.....that will be my next video!!! thanks for the comments! stay tuned!!!
okay these are the best tasting beans I have ever made :) and believe me I have made many a pot..best taste not adding bacon, onion nothing..just delicious thanks much for sharing just wolfed down a whole bowl..these beans deserve homemade toritillas too..well worth the extra step to make the roux...
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I like to start by saying that I do not cook at all, all I know is to do instant cup soup. I bought a pressure cooker from amazon and this was my first go at it. I did not do the flour thing because I had never seen my wife or anyone in my family do anything similar.
I did however added a quarter of an onion and some garlic, and let me tell you, it came out delicious. This is by far the only thing edible I have ever made.
Thanks for the video.
add the flour it makes it unlike any stew you've hadbruh
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I’m going to try this for the first time. Love the song at the end!
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So one hour and fortyfive min to make beans? 30 minutes for mine after soaked. Stove top boil mine are done in an hour straight from dry bean to finished food.
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what an awesome video and approach to cooking beans. Well done buddy!
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I've never heard of adding the rue to the pinto beans. I guess you learn something new everyday.
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In culinary school, to bring to a boil, is to bring to a boulage.
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Beans just aren't his complicated. A serious waste of time
if you want thick bean soup, we just add a can of refried beans and enjoy.
There are easier ways, what do you do?
Excellent video. Why would anybody use Instant pot when these PC's are no-nonsense and completely able to be washed- no extra gadgets to wash. (K.I.S.S.)? I have never made beans this way and I am nearing retirement. I am going to try! Very clear, concise tutorial. We have probably a QT. every other day. These cannot be canned but I would try fresh for this experiment.
That is the key to good comfort food: simplicity with fixings
My family loved this recipe and it was so much faster in the pressure cooker. Thank you!
Hope to add more content soon! Thank you.
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Please enable captions. Thank you
Pauline Gaeta sorry Pauline, TH-cam won’t let me
hi I always heard adding salt to beans before they are cooked makes skins tough is that only for cooking them traditional? does the pressure cooker elevate that problem? never made a roux for my beans looks good making a batch now..
pheadrasfall If you brine the beans in three to four tablespoons of table salt anywhere from 6-8 hours then pressure cook - you will cook for less time. The salt does not penetrate the beans but rather softens it making the beans much creamier and not "mealy." This is recommended by most chefs who have researched and tested ways to to prepare beans. After years of not "brining" my pinto's - I am a complete believer both in taste and texture. There is no need for a roux with beans. I have never heard of that nor has any of my multicultural friends. Allow beans to boil over medium high high heat while stirring every so often in order to thicken the beans. Use "Saute." I have never heard of adding a roux to beans! In addition, the beans thicken upon standing.
Pink Turtle I am just wondering, this is a pressure cooker recipe. How do you stir the beans every now and then if the pressure cooker lid is locked on for the entire time. His pre-boil and then let soak, replaces the 6 to 8 hour pre-soak you would do if you were cooking the beans in a regular pot instead of a pressure cooker. We do not use a rue either. We also do not salt when cooking them, we add salt before we jar them inside the pressure canner.
We make re-fried beans in a pressure cooker and make them watery, then we can them in canning jars. They are watery when we put the jars into the pressure canner. Days, weeks or months later when we open a jar, they are thick like they come in cans from the store. If you try to jar re-fried beans looking like they look coming out of the can form the store, they crack the jars sometimes. This is why we add the re-fried beans in a more watery state.
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Good tip. FOR SIGNED PHOTO WITH RECIPE ON BACK ; Please Send a self addressed/ stamped envelope to 8119 Sheffield PL NW Albuquerque NM 87120 - Sonny Fernando Magdalino Padilla - MEZTIZO --- en.wikipedia.org/wiki/Mestizo -------Donations are appreciated / Find my digital pay apps or include yours enclosed
You don't. it stirs itself
8 years since this video was made....but i have a question, '' you are pouring all the BOILING contents into a PLASTIC CONTAINER !!!! is it a good idea....don't you get plastic poison after doing so ?''
It's probably as harmful as using plastic to heat up food.
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Would rice flour or any other flour work well for the rue?
You can use cornstarch but as a slurry.
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I am making these today. The beans are cooking right now as I type this. Thank you for sharing this recipe and may I just add, your estufa rocks! I wish I had a gas cook top. Your voice is also very nice and soothing to listen to. Do you have a recipe for refried beans that you make from these? Thanks so much. :)
Will update with refrieds. More recipes coming soon; possibly from the yucatán
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Make a video showing how to make green chile chicken enchiladas. Please
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Two TABLESPOONS of salt?................no way!
Grandma liked her salt.
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save yourself a lot of cooking time, always soak beans the night before
nah
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Those beans are the same color as the counter. That's a terrible place to sort them.
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