• 1 1/2 cups dried pinto beans
  • 4 to 5 cups water
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  • 1 tablespoon vegetable oil
  • 1 large onion, chopped (about 1 cup)
  • 1 to 2 jalapeño chiles, seeded, deveined, minced
  • 1 large clove garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 2 1/2 cups water
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  • Salt and pepper

With cooking pot in Presto® Electric Pressure Cooker Plus, add beans and water. Select SAUTÉ and bring water to a boil; boil for 1 minute. Press CANCEL. Allow beans to soak uncovered for 1 hour. Drain water; remove beans and set aside.

With cooking pot in electric cooker, select SAUTÉ to preheat. Add oil, onion, jalapeño, and garlic; sauté until tender. Stir in flour, chili powder, cumin, paprika, and salt; cook 1 minute. Press CANCEL. Add beans and 2 1/2 cups water. Close cover. Place quick pressure release valve on vent pipe. Select BEANS and cook for 8 minutes. When time is up, allow pressure to drop of its own accord. Season to taste with salt and pepper.

Click here for more information on the Presto® Electric Pressure Cooker Plus.

Red Hot Pinto Beans