Pressure cooking dry pinto beans is super fast, inexpensive, and much tastier than canned beans. 1 cup of dry beans = approx 3 cups cooked. I usually make a large batch and separate them into freezer bags for quick use. I use Kuhn Rikon pressure cookers - easy and safe to use.

Beans: Organic, fresh, rinse and remove broken beans. I've never soaked beans before cooking.

Add the beans and fill the pressure cooker with cold water to the 2/3 line. You can add a few tablespoons of olive oil. Bring to a boil, place the lid and pressure to the 2nd ring for 22 minutes. I usually push the cooker half off the burner and turn to medium, and this keeps it on the second ring without blowing the seal. If you just let it remain at a high boil, the seals blow.

Natural release by taking off the heat, and letting the pressure go down. Remove the lid AWAY from you. Pour into a strainer and let cool completely unless your using them in a hot dish. I don't rinse them off.

Freeze or refrigerate.