Preparation in time: |
with pressure cooker, 45 minutes.
Without pressure cooker, 9-10 hours; can be made in crockpot
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- 1½ cup dried pinto beans
- 6 cups water
- ¼-½ medium onion, finely chopped (use the smaller amount for Pitta)
- 1-2 cloves garlic, minced (omit for Pitta)
- ½-2 teaspoons chili powder (use the smaller amount for Pitta)
- 1 bay leaf
- ½ teaspoon dried oregano (2 teaspoons fresh if available)
- ½ teaspoon dried basil (2 teaspoons fresh if available)
- ½ teaspoon whole cumin seeds
- 1/8 teaspoon hing
- 1 teaspoon coriander powder
- 1 teaspoon spearmint, fresh if available
- Salt to taste, about 1 teaspoon
Sort and wash beans, soaking overnight if possible. Place all ingredients except coriander, mint, and salt in pressure cooker, bring to 15 pounds pressure, cook at medium heat for 30 minutes. Take off heat, stir in coriander, mint and salt, cook 10 minutes on medium. Or soak at least 4 hours, rising half a dozen times to reduce the gas-producing raffinose in the outer coating of the bean. Place beans in large pot with fresh water and bring to a boil, cook two minutes. Drain beans, discarding the cooking water and add fresh 6 cups water. Let sit 2 hours in this water. Add all ingredients except coriander, mint and salt, bring to a boil in pot or crockpot uncovered, cover and reduce heat to medium-low. Cook covered for 3 to 4 hours or until beans are quite soft. Add rest of ingredients, cook 10 minutes on medium. Stir, serve. |
