Ingredients
2 c. dried pinto beans, presoaked
3 large potatoes, chopped
2 celery stalks, chopped
1 tsp. salt
1 onion, thinly sliced
4 Tbsp. peanut oil
Method
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium German stovetop pressure cooker — spring-valve precision
Electric pressure cooker for stocks, beans, braising, sterilization
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium German stovetop pressure cooker — spring-valve precision
Electric pressure cooker for stocks, beans, braising, sterilization
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Cover the pinto beans with water. Bring to a boil, then reduce heat and simmer until beans are just tender. Add the potato chunks, celery and salt, along with more water if necessary to cover. Continue to cook over low heat. Just before the potatoes and beans are tender, gently fry the onion in oil in a large, heavy skillet or stew pot. Using a slotted spoon, stir until well blended and heated through. Serve hot over rice.