Review: No-beer 2 lbs of pinto beans in my new 8-qt Instant Pot

A

anna_x

Well-known member
LOL, when I took a first taste to DH, he thought this was this was a tasty vegetarian bean soup!

Loosely based on Borracho Beans recipe

Sauteed:

3 Tbs veg oil

4 slices of bacon

3 plump jalapenos ( really needed another, IMHO)

2 chopped onions

6 garlic cloves, minced

Stir in:

2 Tbs. each ground cumin and oregano.

14 oz can of fire-roasted diced tomatoes

8 cups chicken broth

Put in Instant Pot with 2 lbs presoaked pinto beans.

The level was still under 2/3 full, thank god.

It took a loooong time to pressurize, almost 25 minutes!

Cooked on the auto-setting for pressure for 15 minutes. Let it naturally release while we had other stuff for supper. Came out with tender beans in plenty of broth. (If I do this again, I will cut back on the broth, maybe by a cup or so.)

I think it needs something, maybe a bay leaf and a little more seasoning. But the flavor may deepen overnight. I will mash some for refried beans and freeze a bunch of it for future use.

Hmm. DH may be onto something. Take a very soupy portion, add leftover cooked chicken and tortilla strips and have instant tortilla soup. smileys/wink.gif

 
Try with pork broth

I do beans in the IP regularly. Here are my comments:
1) IMHO pork broth is to be used selectively but as far as I am concerned, it definitely rules over chicken broth for beans. It will kick up your recipe a lot.
2) I'm very sensitive to salt but I do find that beans typically need a LOT of salt to bring out all the flavors even considering the bacon and broth. And your 8qt can make a lot of beans so you may need more than you think.
3) I also almost always add green chiles or Hatch chiles to my pinto beans. Sometimes I will saute the onions and chiles a bit first with bacon or salt pork. Sometimes smoked ham hocks.
4) You don't need to pre-soak your beans for IP but you will need to keep them in longer if you don't. I just wash my dry beans right before I add them. Actually I think you get more/better flavor by NOT pre-soaking. However if you don't pre-soak you will need more liquid so don't cut back on the broth because dry beans will soak up all of your broth and it won't be pretty. 8 cups won't be enough for 2lbs of dry beans. But you get the idea why you get more flavorful beans. Instead of beans re-hydrated with water, you get beans hydrated with broth. I do mine (not pre-soaked) at full pressure for 40 minutes.

And of course you can make the pork broth in your IP. I have several batches in my freezer for my next batches of beans.

 
Wonderful suggestions, Paul! Thank you!

Ya know, I almost tossed in some Hatch chiles. Now I will.
Only question is, how much broth do you put in your Instant Potc for one pound of dry bean

 
How does one get pork broth? Cooking a ham hock?

Seriously, I have never cooked with it or seen it. I do save the water from cooking a ham hock, If I have enough to freeze. It is what I use in many bean soups, if I have any. I love the product called Better than Bouillon, and use their chicken and beef base for many things, and I think they have a ham base of some sort, but I have never seen it in our stores.

 
Pork broth

Hiya Karen!
A ham hock broth would be too salty, unless you have uncured ham...get some bones like you would for a beef broth, supporting bones are always more flavorful, i.e. the legs although shoulder is good too
Have a look at this ramen broth to get an idea, you don't ha to go all out, but it mentions trotters šŸ˜‰

https://norecipes.com/tonkotsu-ramen-recipe/

 
When cooking beans in a PC I have never found them too salty when using a ham bone

or hock. I just don't add any extra salt until I have tasted them. Just my experience in cooking black beans, split peas or pintos. ;o)
But I wouldn't boil it to actually make "broth"--use as an additive to the bean dish.

 
Salt and beans

Well, yes, as flavoring it works, but not to make broth, if it already cured and smoked, etc...

Having said that, when I cook beans I never add salt, or salted products, until the cooking is completely done - salt tends to toughen the skins of the beans (any beans) and make them extra chewy

 
Wow, my grandparents were from Portugual and I grew up in their home along with mom

dogs, goats, cats, but no pigs. Grandpa kept several large ceramic pots under the house in a basement of sorts and in there were magical things called pigs feet which I would sneak in and eat. Grandpa found out and he locked the door and told me I would get to eat when they were ready! So delicious, and I had forgotten about them until your post. His were pickled, in something devine. Thanks for this post.

 
Well, good for you!

You keep salting your beans, dear... I'll stay with my years of experience and not salt them.

Deal?

 
Indeed, I made that mistake SO many years ago when I first cooked raw beans. I could not figure out

what was wrong with them. A young cook does not need to be so discouraged.

But 50 years later, now I remember.

 
Me too. Now that I am a confirmed "bean eater" I cook a lot of beans.

I started several years ago putting salt in the water with beans after they soaked and were ready to cook. Couldn't figure out why they were tough. A veggie friend told me to stop using the salt and salt later if needed. That cured the problem! No salt in the water is now what I do.

Sandra, do you ever use a bit of baking soda when cooking beans? I do when cooking garbanzos to make hummus- I overcook the garbanzos a bit to make a creamy result.

 
Hi Cathy!!

I do sometimes add baking soda with the larger beans...
I also add epazote (a Mexican herb) to some beans, it adds a subtle flavor and cuts back on the effects, lol!

 
I use salt and have zero problems with tough skin

It may be different in IP which is where I've made beans the past 2+ years. My wife did them in the slow cooker before that. The Serious Eats link Charley posted is pretty clear and the CI blurb sounds fairly scientific... But of course if you eschew scientific evidence and follow the "I reject your reality and substitute my own" philosophy (we all do right?) then sticking with the traditions that defy science are fine. Don't forget to throw that unused salt over your shoulder.

https://www.cooksillustrated.com/how_tos/5803-salty-soak-for-beans?ref=HowTo_browse_21

https://www.seriouseats.com/2016/09/salt-beans-cooking-soaking-water-good-or-bad.html

 
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