The other day in a post called All-American Grilled Pork Chops, I talked about my routine of how I prepare for dinnertime, etc.  Where I’m going with this is that often, when I season the meat in the morning, it’s my unofficial reminder to pull out some dried beans - rinse them, pick through them looking for any pebbles, etc - and set them out to soak in plenty of water.  This gives them at least 4 hours to soak before cooking.  In other posts I’ve done on “Beans” - I have touched on Quick Soaking dried beans.  And stay tuned - because I have more fun recipes in the pipeline!


For these beans - I used about 3/4 cup of dried beans to begin with ... which gave me just shy of 2 cups after they had soaked.  When I was ready to cook - I drained them, gave them another good rinse ... and into the pot of my pressure cooker them went.


Added to the pot, along with the beans ... was 1 can of Rotel diced tomatoes with green chilies (juice and all), 1 Anaheim chile, seeded and chopped, 3 cloves of roughly crushed garlic, 1/2 teaspoon of Red Pepper Flakes, 1 teaspoon of Chipotle Powder and 1/2 cup of chopped Cilantro stems and leaves.


Next - I added several cups of water to the pot - enough that the beans were covered by at least 2 inches.  And then I drizzled a good tablespoon of vegetable oil over the top (without stirring).


Then - I locked the pressure cooker lid in place and cooked for 10 minutes.  I naturally released the pressure (which does take a few minutes).  I tested a few beans - perfectly cooked - hooray! 


I decided to drain off the cooking liquid - so at that point, I gave the beans another quick rinse before serving!  (I also fished out the big cloves of smashed garlic).  You can add salt and adjust any seasonings at this point.  And - The recipe I worked with adds that for a thicker, creamier texture - you can puree some of the beans with a little broth. 


So before I sign off for the day ... Save yourself time and money - and check out my “Leftover Makeovers” page!  The beans will keep in the fridge for a couple days - or freeze and enjoy when you need something quick to eat - ENJOY!