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Lane Salvato

Pinto beans are a staple in Texas. They are good and good for you. The secret is the soaking before cooking. This softens them. If you don't boil and soak them before cooking they'll be too hard and will not taste right.

Ingredients:
Dried pinto beans to cover 1-inch depth of standard size pressure cooker
1/2 tablespoon salt
1/2 teaspoon black pepper
1 tablespoon chili powder
1/4 teaspoon garlic powder (if desired)
Clean cold water to cover beans

Boil beans (without pressure) and allow them to sit for at least an hour. They will absorb the water so continue to add water to keep them covered.

Add all ingredients to the beans after soaking and cover beans about 2 inches over with clean, cold water. Bring to pressure and allow to cook for 25 minutes.

Remove from heat and allow to sit until no pressure remains. Serve by themselves or with any meal. SPECIAL NOTE FOR KIWIS: PLEASE DO NOT POLLUTE THESE BEANS WITH CURRY!