Pressure Cooker Beans

Since going gluten-free and vegan, I find I must eat plenty of beans in my daily diet to make sure I get enough protein. Although there's plenty protein in most fruits and veggies for a daily intake, eating beans just makes sure I get there with my protein and fiber. Plus, they can really be put into any dish and there's so many ways to prepare them. Having a pressure cooker in my kitchen means I can cook them quickly (within an hour) and I don't have to soak them overnight. Plus by not eating canned beans I control my sodium intake (there's a lot in canned beans) and I also avoid the chemicals associated in canned foods due to the packaging. Here's my general pressure cooker bean recipe:

Pinto beans cook 1 hour

Black beans cook 1 hour

Kidney beans cook 1 1/2 hours

Garbanzo beans cook 2 + hours

You will need:

Pressure cooker

enough water to cover beans, about 1 inch above

1 tsp salt

2 Tbsp olive oil

2 cups (pinto) beans

1/2 C onion chopped (optional)

1 clove of garlic minced (optional)

Rinse beans under cold water. Evenly spread out in the bottom of your pressure cooker and add water to cover, about 1 inch above beans. Add salt, oil, onion and garlic. Securely tighten lid on pressure cooker. Set on high until the dial rocks or spins/whistles full steam, then turn down to low for one hour. After an hour, take off heat until the dial is not rocking or spinning. Remove lid and test consistency. If the beans are a little tough or chewy, then cook for another 1/2 hour. Keep testing at 1/2 hour increments until beans are right consistency. I find one hour is about enough for pinto and black beans.