I prepared red pinto beans in the pressure cooker (soaked and then rinsed and cooked for 23 minutes with just enough water to cover the beans). Once done, I mixed in most of a 14.5 can of roasted diced tomatoes, a clove of elephant garlic diced to between 1/8-1/4″ cubes, a little ginger similarly diced, a bit of salt, freshly ground black pepper, and dried oregano, and simmered on low for about 7-10 minutes.
Ideas for the future
This dish reminded me a bit of Indian rajma. I should make rajma and should experiment with more red bean dishes. I’m not sure why I don’t use red beans more often.
Labels: Beans, Gluten Free, Instant Pot, No Added Fat