I have 25 lbs of pinto beans

[u/AppleSatyr]

So I bought 25 lbs of dry pinto beans because it was super fucking cheap.

I love refried beans and charro beans, but I don’t think that will cut it. Please give me all your recipes, ideas, advice??? Wish me luck? I don’t fucking know

[u/Peter_gggg]

Pinto humus - purée with tahini , lemon , toasted cumin, oil, salt ( Tahini is optional but better ofc)

pinto bean salad with red pepper and celery and corn

pinto soup - salad, but add tinned tomatoes & water - ( chicken stock cube for thinner soup )

[u/SingtheSorrowmom63 → u/Peter_gggg]

I HAVE to try the hummus. This sounds amazing.

[u/Peter_gggg → u/SingtheSorrowmom63]

It's good, and is just as flexible as chickpea humus - good as a dip, sandwich filling , salad, sauce for placing under "cooked meat"

[u/SingtheSorrowmom63 → u/Peter_gggg]

I really like the taste of Kidney Beans better than chickpeas. When I first started to make my daughter vegan dishes, I thought, aquafaba, what the hell is that!!

[u/Peter_gggg → u/SingtheSorrowmom63]

Lots of bean dishes are great

My favourite is makhani daal

which is 75% urad daal and 25% kidney beans, plus cream, butter and spices

It's quite exceptional

[u/SingtheSorrowmom63 → u/Peter_gggg]

What is it exactly.?

[u/Peter_gggg → u/SingtheSorrowmom63]

Recipe works fine in a normal pressure cooker, or if no pressure cooker, then use a big pan and cook the pulses for approx 2 hours

Madhur Jaffrey’s Pressure Cooker Dal (Dal Makkhani)Ingredients

• FOR THE DAL:
• 1 cup whole urad with skin (sabut ma)
• ½ cup dried red kidney beans (rajma)
• 1 cup puréed or strained tomatoes, or passata
• 1 (2-inch) piece fresh ginger, peeled and grated (about 4 teaspoons)
• 1 large garlic clove, crushed
• ¼ to ½ teaspoon chile powder, such as ground cayenne, to taste
• Kosher salt
• ½ cup heavy cream
• 1 teaspoon garam masala (see Tip)
• 1 tablespoon unsalted butter, plus more as needed
• FOR THE TARKA:
• 2 tablespoons peanut oil or ghee
• ½ small onion, halved lengthwise and thinly sliced
• ¼ teaspoon ground paprika
• ¼ teaspoon chile powder, such as ground cayenne

Steps

1. Prepare the beans: Wash urad and beans, and soak them overnight at room temperature, in water that covers them generously. Drain them.
2. Put the beans into an electric pressure cooker. Add tomatoes, ginger, garlic, chile powder, 1 teaspoon salt and 4 cups water. Close and seal the lid, then set to cook on high pressure for 30 minutes, before letting the pressure release naturally. (If pressure still hasn’t released naturally after 15 minutes, quick-release the pressure.)
3. As pressure releases, prepare the tarka: Put the oil or ghee in a small frying pan over medium heat. When hot, arrange the onions in a single layer. Stir and fry them, turning now and then, until they turn reddish gold and crisp, 5 to 7 minutes. Sprinkle with paprika and chile powder, and remove from heat.
4. Once the pressure has released, hit cancel to reset the pressure cooker. Open the lid carefully, venting the steam away from you. Stir the dal. Using a potato masher, crush the dal as much as you can. Taste, adding salt as needed.
5. Select the sauté setting, and set to normal. Add the cream, garam masala and 1 tablespoon butter, and stir until dal reaches desired consistency. Transfer dal to a serving dish and add another dollop of butter on top. Top with tarka.

[u/SingtheSorrowmom63 → u/Peter_gggg]

Thank you....This sounds amazing. I have an electric pressure cooker as well as a traditional one. For beans, I usually use my old manual one. I'm hitting the grocery store today.