[MUSIC PLAYING] HANNAH FEINBERG: Hi. I'm Hannah Feinberg. I'm a registered dietician nutritionist at Cornell Wellness, and today, I'll be showing you how to make pinto beans in the pressure cooker. This is so easy because beans typically take about 24 hours to cook, but in a pressure cooker can take a little under an hour.
So all I'm going to do is add all the ingredients to the pressure cooker. So starting with the beans, and then I have garlic, some jalapeno for some spice, cilantro for flavoring, some onion also for flavors, a bay leaf, and then a little bit of salt. And then I add 4 cups of water to 1 cup of bean or 1 pound of beans.
Then I just stick the top on. Make sure that whatever pressure cooker you're using has the valve set to sealed. And then you just click manual and then set it to 35 minutes, and then it just starts.
And beans can be really great because like I said, they take a little bit under an hour, and they offer a great source of protein. They're high in fiber. And they're really easy to meal prep for the week, so you can add them to burrito bones, on top of salads, use them for a dip. You can be so creative.
And with this recipe, I would really challenge you to get creative with your seasonings. So for example, you can use adobo and chili. You could use lime-- really, whatever you have on hand to make this taste great.
So now that it's been about an hour, we're ready to eat our beans. So I'm going to take the lid off my instant pot. And then for dinner tonight, I'm going to have millet, which is a wonderful wholegrain, especially for people who are sensitive to gluten.
And then I'm going to serve the beans on top. You can see they're nice and plump, a great sign of cooking. Since I like spice, I'm making sure I get some of the jalapeno in there. And then I'm going to garnish it with a little bit of parsley to get some green. And this would be wonderful to serve with a salad or some other type of vegetable.
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These delicious Mexican-style beans are highly versatile and delicious- use them in rice bowls, on a salad, as refried beans in a tortilla, or however you please. Recipe presented by Hannah Feinberg, Registered Dietitian Nutritionist with Cornell Wellness.