• 1 cup pinto beans
  • 6 cups water
  • 1 teaspoon salt


Soak the beans 8 hours (or more). Rinse well Put in pressure cooker, add water and salt. Put on stove top and turn heat to high. Once pressure cooker is going like a little steam engine, reduce heat to low for 45 minutes. That’s it!

Barry serves the beans with plenty of the liquid (almost like a bean soup) and just adds salt and pepper to taste.

WARNING: My pressure cooker (Presto) advises against pressure cooking beans (among other things – pasta, peas etc.) because they can foam up, block the vent and cause the safety plug to blow which will make a big mess of your kitchen! However just for the record, following this recipe I’ve never had a problem with my pressure cooker and the pinto beans are so good I’m willing to risk cooking them this way (but that’s me). Enjoy!

Preparation time: 45 m