EWWK: Pressure Cooker Pintos


1 pound pinto beans
6 cups water
1 tablespoon extra-virgin olive oil
1 cup diced onion (sweet onion preferred)
2 cloves garlic, minced
2 teaspoons smoked paprika
1 bay leaf
1 vegetarian bouillon cube (860mg sodium x 2)
Garnish: Chopped red onion and parsley


Start by rinsing the beans and sorting out any pebbles or shriveled beans.

Add the rinsed and sorted beans to the inner pot of the electric pressure cooker with 6 cups of water, oil, onion, garlic, smoked paprika, bay leaf and vegetarian bouillon cube.

Select bean setting and adjust time to 25 minutes. Once cooking time is done, allow pressure to naturally release for about 10 minutes. Then manually release pressure and carefully remove the lid (always tilt the lid away from your face when opening). Check beans for tenderness and enjoy in multiple ways.

Yield: 12 servings (serving size: ½ cup)
Nutrition Breakdown: Calories 140, Fat 2g (0g saturated fat), Cholesterol 0mg, Sodium 170mg, Carbohydrate 25g, Fiber 8g, Protein 8g.
Diabetes Exchange Values: 1 ½ Carbohydrates, 1 Lean meat
Percent Daily Value: 10% Iron, 4% Vitamin C, 4% Calcium, 0% Vitamin A