• 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

Add beans and water to Presto® Pressure Cooker. With cover off bring to a boil and boil 1 minute. Turn off heat and let sit for 1 hour. Drain water; remove beans and set aside. Heat vegetable oil in pressure cooker over medium heat. Sauté onion, jalapeño, and garlic until tender. Stir in flour, chili powder, cumin, paprika, and salt; cook 1 minute. Add beans and 2 1/2 cups water to pressure cooker. Close cover securely. Place pressure regulator on vent pipe. Cook 5 minutes at 15 pounds pressure. Let pressure drop of its own accord. If desired, simmer, uncovered, to reduce liquid. Season to taste with salt and pepper.

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Red Hot Pinto Beans