I’ve always liked pinto beans, usually “refried”, which is when you cook the beans and then mush them to a paste. Some crazy folks will blend the beans to a paste. I’m OK with that, but my latest thing is high pressure instapot beans with mushrooms.

Yeah you heard it here first folks! For the lazy people like me…6 volumes of beans to 1 volume of dried mushrooms in the pot with condiments and salt to your taste. Set it for 1 hr and come back to a meal full of various textures and the good bean flavor we’ve come to love.

  • altphoto@lemmy.todayOPEnglish
    2·
    1 month ago

    Yeah for pinto beans I set it to an hour. I don’t like my beans to have any sort of gritty structure. I like the beans basically made into a mushy consistency inside the ripped shell.

    • PlantJam@lemmy.worldEnglish
      4·
      1 month ago

      Try adding a small amount of baking soda to your soak water following my method above. For a pound of dry chickpeas I use about a teaspoon. This helps the beans cook all the way through much quicker.

      The opposite is also true. Add some lemon juice while they’re cooking and they may never cook all the way through.