4 cups dry beans (½ pinto & ½ pink is what I like)
2 scant Tbs. dry, minced onion
1 scant Tbs. dry minced garlic
2 Tbs. oil
2 Tbs. vinegar
2 tsp. salt
4 oz. butter
2 tsp. cumin
1 Tbs. chili powder
Place rinsed beans in a 5 qt. pressure cooker with the onion, garlic, oil (oil helps prevent scorching but mainly it keeps foaming to a minimum. Foaming can cause the vents to get clogged up.), and
enough water to come up to the maximum fill line. (Don't add the salt yet. It inhibits softening!)
Bring to pressure. Cook 45
minutes. Let cool naturally.
Depending on the desired consistency, drain off some of the water but reserve it to add back if necessary. The amount of liquid you remove will depend on the consistency you want (thin vs. thick). It will thicken somewhat as it cools. (EDITED TO SAY, I no longer remove any of the liquid. I've found it's much too thick if I do. 4-22-16) Spoon out and reserve about one cup of the beans (optional). Add the butter, salt, cumin, chili powder, and vinegar. Blend with an immersion blender or food processor until smooth. Add a few tablespoons (or all!) of any reserved liquid if the beans are too thick to blend. When beans are smooth stir back in the whole beans.
Makes approx. four 20 oz. portions.
You'll have to play around with amounts based on the size of YOUR pressure cooker.
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| Rinse the beans |
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| Add water, bring to pressure and cook for 45 minutes |
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| Drain off excess liquid (if desired) |
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| Add butter, vinegar, and spices |
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| Blend with immersion blender or food processor |
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| Taste test! |
