1 lb pinto beans, sorted and rinsed
4 c. water
1 14-oz. can tomato sauce
1 large sweet onion, chopped
2 cloves garlic, pressed or minced
1-2 T. chili powder
1/2 T. paprika
1/2 T. salt
1 smidgeon stevia
I cook mine in an electric pressure cooker:
- Combine all ingredients in pressure cooker.
- Cook on high pressure for 55 minutes, natural release.
If you don't have a pressure cooker, just do whatever bean/liquid ratio you would normally do (you want it pretty saucy), soak the beans if that's what you normally do, and follow your regular cooking instructions.
1 comment:
It took me a while but I have given up canned anything, save for canned tomatoes. I would need to can over 100 jars of tomatoes to have enough for what we go through. But I love making our own beans.
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