>>>Put 1 cup dried pinto beans in pressure cooker with 2 tsp. olive oil, add water to fill pressure cooker half full,<<<
Hmmm 1 CUP beans + 2½ GALLONS Water...
Maybe if I had a 2 quart pressure cooker -
All those nutrients down the drain...
What about all that wonderful aroma therapy I’d miss.
Slow simmer, Mmmm sniff sniff - when will the corn bread be ready.... Drool drool Mmmmmm I can hardly wait... Sure smells good.... Aside from eating it, the aroma therapy and anticipation are my favorite parts of cooking...
If you are into quick, try cooking/canning beans then when you are hungry in a hurry, dump in a quart jar of beans and the other ingredients maybe ½ pint of ground venison and the spices - 15 minutes and meal is ready... Come on corn bread hurry up...
You can even can the entire recipe - but would suggest lowering the quantities of some of the spices - cilantro, sage, oregano all get stronger when canned. Remember when canning combination products, always pressure can for the longest processing ingredient - in this case the meat. In this case, it would be processed at 10# pressure for 90 minutes for quarts at sea level. (adjust for your altitude)
If you want to see some more on canned beans (plus a lot more neat suggestions on other subjects) check out:
http://www.backwoodshome.com/advice/aj107.html
I never seem to tire of the ‘Wisdom of Jackie Clay’
All those nutrients down the drain...
What about all that wonderful aroma therapy I’d miss.<<<
I saw the ‘pour off the liquid’ and wondered, I never do.
LOL, I always cook in family size and freeze it, if I am going to use the fuel to cook it, I want to see a result.
The Backwoods site is an excellent site.