Finally, Beans! Happy Father's Day, Daddy

These are MY daddy's beans. 14 years too late

After my mom went to the nursing home, my poor daddy never got a pot of beans in his home again.  I tried cooking them on the stove & could never get them to work.  I'd follow a recipe but they'd always burn down b4 done or if they made it to the bitter end, they were either actually bitter or had no taste at all.  Nothing worked.  We had to live with canned beans.  I'm a terrible daughter.

So today, on Father's Day 2023 I was determined to make beans, in my daddy's honor.  I was going to slow cook in instapot but decided to try using the pressure cooker function.  I have never used a pressure cooker before & remember growing up they were dangerous.  Mom would run us out of the kitchen when she opened it. 

I found a few recipes on Pinterest & used some imagination & combined a few & this is what I made:

Billie's Daddy's Beans

16 oz pinto beans

1 small onion

1 tsp Cumin

1 T Garlic

1/4 tsp black pepper

Salt to taste (See below)

1 can Rotel tomatoes

4 cups water

According to the internet, soaking the beans makes it easier for your body to digest.  You can soak overnnight or do an easy 1 hour soak.  I chose the 1 hour:

Put the beans in a medium sauce pan.  Cover with water & bring to a boil.  Remove from heat & cover & let sit for 1 hour.  Then, use a colendar & rinse beans.  

Pour into instapot.

Add the rest of the ingredients.

Cook on pressure cooker high for 15 minutes, then let sit for 15 to let some steam off naturally.  Then use the release button to let off the rest of the steam.

Each recipe has different salt info.  I used salt pork, like my mom used to.  I didn't put in the recipe because I thought it was pointless.  I don't think it added enough salt.  So I added 1 tsp of salt & mixed together & tasted & then repeated til I liked it. 

I had also added 1/2 green bell pepper but it was pointless too.  So not necessary.  No bell pepper.  The recipes also cause for jalapenos ...not my thing. I'm a wimp.

Makes 5-1 cup servings.  I froze 3 of them.  Recipe says they will refrigerate up to 4 days, freeze for 3 months.

I served with cornbread from a mix that I made.  

Lunch was yummy.