by Texas Homesteader ~
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I enjoy cooking from what we already have in our freezers and pantry. But we’re eating good, y’all!
Recently I was looking through the pantry and I spied a large 2-lb bag of pintos. Aaaaah the lowly pinto bean. I wonder if I should cook a whole 2-lb bag of them? Will we get tired of them before they’re all eaten?
I decided to cook them up and see how many different ways we could enjoy them before our palates got bored. Come see!
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Cooking The Dry Beans In The Instant Pot
First I spread the dry beans on a white plate. This helps me spot any little rocks that often get mixed into dry beans. That rock is the ‘Where’s Waldo’ of the bean world, I swear!
After I’d sorted out any damaged beans and tiny rocks, I poured the beans into a colander and rinsed them well.
I’ll cook them in my *6-Quart Instant Pot electric pressure cooker. (Have I mentioned lately how much I love that thing??!!)
Although some say you don’t have to soak dry beans when cooking in a pressure cooker, I’ve always found they just cook better if I do.
So I covered the sorted & rinsed beans with water and set them on the counter to soak while I went about my day.
About an hour before supper I poured out the soaking water and rinsed the beans. I put them back into the pot and added fresh water to a level of about 2″ above the level of soaked beans.
I would have loved to use Homemade Broth here and I certainly will when I have it in the pantry again. But for now water will have to do.
Typically I like to use my homemade Pinto Bean Seasoning when I’m cooking a pot of beans. RancherMan always raves about it.
But since I’ll be using different seasonings as I remake these beans in subsequent meals I don’t want to season them with anything but salt & pepper right now. So I added a little salt & pepper (about a teaspoon of each) and put the lid on.
I pressure-cooked these beans for 30 minutes on high pressure, then I allowed a natural release for 10 minutes. After that time I did a quick release and brought the inner insert out of the Instant Pot.
Pinto Beans as a Main Dish
Of course that first night we enjoyed those cooked pintos with Homemade Jalapeno Cornbread for our supper. It was delicious on a cool night!
When we’d eaten our fill that first night I placed the leftover beans in the fridge. They’ll be magically transformed into different bean dishes in the next few days.
The next night I wanted a little oomph. So I took 2 cups of those cooked plain pintos and added a Tablespoon of chili powder, 1/2 teaspoon each of garlic powder & onion powder, and 1/8 teaspoon each of cumin & paprika.
Bibbidy-bobbedy-BOO those plain pintos were now changed into zesty Ranch-Style Beans!
We enjoyed the Ranch-Style beans side dish with our boneless pork chops & some Buttered Garlic & Sage Rice.
I also made sure to have enough leftover Ranch-Style Beans to mash & substitute for the refried beans in my Enchilada Casserole that I’ll make for us later in the week.
Another night RancherMan was going to grill charcoal chicken. My favorite! So I pulled out another 2-cups of those regular cooked pinto beans.
Then I stirred some of my Mix-n-Pour BBQ Sauce into them. Presto-Changeo again – this time into BBQ Beans.
So now those ordinary beans have a little BBQ zip to go with our grilled chicken. And it’s completely different than the other bean options we’d already enjoyed.
I have a super-simple hummus recipe and I typically make it with chickpeas or other white bean. But I’m not gonna lie, I will make hummus from almost any leftover cooked bean!
It’s not uncommon at all for me to make Hummus From Leftover Beans.
So I took 1.5 cups of the plain cooked pinto beans and added my standard Hummus Seasonings, some garlic and some olive oil.
Into my ninja blender I put it all and whirred it into delightful smoothness.
RancherMan enjoys this hummus rolled into a Mix-n-Pour Tortilla as a light lunch or a mid-afternoon snack.
NOTE: I never, EVER have leftover hummus! And it freezes beautifully too. So I made several batches, labeled them and placed them in the freezer for future eating.
Bean & Cheese Burritos
We can whip together bean & cheese burritos fast. Top a tortilla with heated beans, sprinkle a little cheese and roll them up. Add a little zesty salsa and you’ve got a healthy and filling lunch.
We enjoyed these burritos for lunch a couple of times to use up more of those delicious beans. So many ways to enjoy them!
And RancherMan says: “You can roll almost anything in a tortilla and make a meal!”
Freeze Remaining Beans
By now I’m only left with a couple of servings of those original plain pinto beans. I’ll freeze them in 2-serving sizes to bring out for an inexpensive, healthy side sometime down the road.
Whew – that’s a lot of mileage from a lowly 2-lb bag of dried pinto beans!
Links In This Post
- Homemade Pinto Bean Seasoning Mix
- *6-Quart Instant Pot
- Homemade Broth Made In An Instant Pot
- Homemade Jalapeno Cornbread
- Buttered Rice w/Fresh Sage & Garlic
- Ranch-Style Beans
- Slow Cooker Enchilada Casserole
- Mix-n-Pour BBQ Sauce
- Hummus From Leftover Beans
- Easy Homemade Hummus Seasoning
- Mix-n-Pour Tortilla Recipe
Other Side Dishes We Love
- Rosemary Rice Recipe
- Cilantro-Lime Rice
- RancherMan’s Green-Bean Casserole
- Roasted Vegetables
- Fresh Pico de Gallo
- Fried Okra
- Fried Okra Fritters
- Homemade Cottage Cheese
- Deviled Eggs With a KICK!
- Tri-Colored Homemade Pasta
- Pasta Salad FAST
- Rosemary Skillet Bread
…and MANY MORE!
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