For extra nutrition, add in mushrooms, chicken, quinoa, or rice. I like it just as a soup but you can put 1/4 cup cooked rice (or quinoa) in a bowl, add the soup and drizzle with cooked leftover chicken to make it extra yummy. A great way to use leftovers.
Double this recipe (using 2 packets of course) and freeze the rest. Dinner is done for next time. Great for quick, heat and serve dinners when you don't want to cook.
- 1 1/2 cups dried pinto beans picked over rinsed and soaked and drained.
- 1 large onion (diced)
- oil of choice
- 1 bay leaf
- 1 package of Garlic Gusto Gourmet Seasoning by califinefoods.com
- 1 teaspoon Italian seasoning
- Soak beans in water overnight or boil water in a large saucepan, add 1 tablespoon baking soda (optional) turn off the heat pour in the beans and top with a lid. Let soak for at least an hour. Rinse and drain.
- Add about 3 tablespoons oil or so into the pressure cooker. (my cooker is a 5 quart)
- On medium heat cook diced onions until you can sort of see through them.
- Add bay leaf, stirring so the bay leaf can absorb into the onions and not scorch 1-3 minutes.
- Add drained, soaked pinto beans, stir to mix well.
- Add package of Garlic Gusto Gourmet Seasoning, and Italian seasoning mixing thoroughly. Cook for about 1-3 minutes to get the spices ready to release their fragrance.
- Add fresh water to about two thirds of the pot full (or more if needed). Screw on lid and top with pressure topper. Medium high heat. (always follow manufactures directions)
- When pressure cooker topper starts to rock, maintain the rocking for 25 minutes. (Turn down heat if necessary but, maintain rocking .)
- Turn off heat and let cool for about 15 minutes. Check to see if pressure has gone down enough to open. If not, cool under cold water until pressure is released.
- Open pressure cooker and use a hand blender* and blend until smooth.
*If you don't have a hand blender use a regular stand blender with lid. Be careful of hot splashes.