Frijoles (Pinto Beans)

1. Place beans in pressure cooker. Add water. Secure lid.
2. Cook over medium-high heat for about 20 minutes or until cooker reaches a
    state of pressure. Continue cooking over low to medium heat for 45 minutes.
    (You may also cook beans in a crock pot on high for approximately 6 ½
    hours or until beans turn reddish brown.) Release steam. Uncover.
3. Heat oil in small skillet. Add flour and stir until golden brown, making a roux.
4. Add roux, onion and salt to beans.
5. Cook uncovered over low heat for 15 minutes. Mash if desired. Makes six 8
    oz. servings.

Option: For a lowfat, heart-healthy alternative, skip the roux. Instead, add a small amount of olive oil to a heated skillet, add beans and boil them down as you mash them.


Frijoles (Pinto Beans) The perfect food eaten as a side dish or as the main meal with chile sauce.
• 1 ½ cups raw pinto beans, rinsed • 7 ½ cups water • 2 tsp. vegetable oil	• 2 tsp. unbleached flour • ¼ medium onion, diced • 1 tsp. salt
1. Place beans in pressure cooker. Add water. Secure lid. 2. Cook over medium-high heat for about 20 minutes or until cooker reaches a state of pressure. Continue cooking over low to medium heat for 45 minutes. (You may also cook beans in a crock pot on high for approximately 6 ½ hours or until beans turn reddish brown.) Release steam. Uncover. 3. Heat oil in small skillet. Add flour and stir until golden brown, making a roux. 4. Add roux, onion and salt to beans. 5. Cook uncovered over low heat for 15 minutes. Mash if desired. Makes six 8 oz. servings. Option: For a lowfat, heart-healthy alternative, skip the roux. Instead, add a small amount of olive oil to a heated skillet, add beans and boil them down as you mash them. Back