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!
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 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 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 pan 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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