While you can soak the beans for longer, they only need a brief soaking period since you brought the water to a boil first.
If the water begins to boil, reduce the burner to medium-low. You may need to add more water if the water completely evaporates. The beans should always be submerged as they simmer.
You can also freeze the beans for up to 6 months in an airtight container.
If you see any broken beans, discard them.
If the beans look dry at the halfway point, pour in boiling water.
Use a neutral oil such as vegetable or canola oil. If you’d like to make more beans, add 3 cups (710 ml) of water and 1 tablespoon (15 ml) of oil for every extra cup (200 g) of dry pinto beans you put in the cooker.
If you’d like softer beans, add 2 minutes to the pressure cooking time.
To store the beans, put them in an airtight container and refrigerate them for up to 3 to 5 days. You can also freeze the beans for up to 6 months.
