The bolita bean is similar to the pinto, but cooked, it's a little sweeter and creamier. Use in the same manner as you would pinto beans.
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Brine the beans in a large bowl for 4 hours in 1 Tbsp. salt and enough water to cover beans by at least an inch. After 4 hours, drain and rinse.
Transfer beans to the pressure cooker. Add enough water to cover the beans and then 1-2 inches above.
Following the instructions for your pressure cooker, pressurize the cooker. Cook for 20 minutes and turn off the heat. Let the cooker depressurize for 10 to 15 minutes to release the internal pressure.
Once depressurized, open the lid and taste beans for doneness and seasoning. If they aren’t done, then continue to simmer until done. Keep an eye on the liquid. If it gets low, add about 1/2 cup water and continue to simmer. If they need salt or additional seasoning, add it now.
Once cooked to your liking, serve and enjoy!
To learn more about brining and pressure cooking beans, see More Information About Pressure Cooked Beans.
Suggested uses (Links to recipes at the end of this post):
Recipe author: MJ of MJ's Kitchen