Fixin' Dry Beans...The Quick Method

Have you ever had one of those weeks that you are too busy to remember to prepare the fixins' for a meal ahead of time. Something like dry beans? Well, I am busy and forgetful! However, there is a solution for this problem so I am going to write it out for any of you that have the same problem that I have.

*NOTE*...This recipe does require a pressure cooker.

1. A Quick Soak

2-3 cups dry beans (pintos and great northern beans work best)
6-8 cups cold tap water (or filtered if you prefer)

Put these two ingredients into your pressure cooker making sure that you fill it only halfway full with these ingredients. Uncovered, bring to a rapid boil and cook for 1-2 minutes. Keep an eye on your beans so they don't boil over. Turn off the heat and let sit for 1 hour or more. When you come back to your beans all or most of the water will be soaked up.

2. Cooking the beans with your pressure cooker.
Drain and rinse you quick-soaked beans in a collander. Put them back into your pressure cooker and fill it with filtered water to the halfway mark (or until the water covers the beans by about 2 inches or so). Place the lid on (it will have two pressure release valves on top, a rubber ring inside, & your 15 pound jiggler that goes over the top point). Turn you heat to high until the jiggler thingy starts jiggling, then turn your heat to medium. Let cook for 20 minutes, set your timer. Once they have cooked for 20 minutes, place entire pan in sink and run cold water over the lid until the pressure releases and it is safe to take the lid off. Now season your beans with 1 1/2 teaspoons salt (that is if you are cooking the standard 2 cups, 2 teaspoons if you are cooking 3 cups). Put the lid back on, place on burner and get the jiggler going again. Cook for 5 additional minutes. Turn off the heat and let sit on burner until the pressure release valve goes down.

3. Now your beans are ready to use as you like. You can add them to a Mexican casserole, make baked beans out of them, or leave the water on an continue to cook them down for a refried beans mashing them as they cook.


I love cooking my beans this way because it saves time and planning, the skins on the beans are much more tender than if I were to cook them in a crockpot, and I can depend on the results being the same every time.

If you do remember to soak your beans overnight, you can still cook them in your pressure cooker following the directions from step 2.

Swylv, I haven't forgotten about the Crockpot baked bean recipe you requested. I will try to type it up this evening sometime!

Blessings!
Heather