Pressure Cooker Pink Beans and Miso

Pressure Cooker Pink Beans and Miso
Pressure Cooker Pink Beans and Miso

Fall seems to be early this year in this part of Pennsylvania. Cool weather is setting in at the end of August and even though it's early, it seems like soup weather. This hearty bean dish is a great way to welcome the chilly temps. A big pot of beans is great for tail gates and outdoor dinners by the fire pit.

Pressure cookers and Instant Pots are making their way back into the kitchen for some quick, one pot dishes. If you are old enough to remember our Moms using pressure cookers for cooking and canning, then you may remember the dangers associated with a pot under pressure. A pressure cooker has essentially three pieces; the pot, a lid and a release value (where steam is released to keep the pressure from building to dangerous levels). During cooking, the lid is adhered to the pot through a series of lips to insure it does not fly off when the pressure builds. Once it is "locked" into place, it is on there pretty good. Don't use an old, hand-me-down cooker. Invest in a newer model with safety features to prevent explosions and injuries in the kitchen.

These little pink beans, or habichuelas rosadas, are similar in size to pinto and Great Northern beans and have a rich, meaty flavor. They are particularly popular in Mexican-American cuisine and hold the flavor of the spices. Pink beans are nutritious and high in fiber. They are a good source of protein, vitamins B1 and B6. Pinto Beans can be also substituted for pink beans in this dish.

Smoked Sweet Paprika adds a smoky richness to this dish without adding any heat. Organic Red Miso Powder provides complex, rich savory flavor with umami characteristics and salty fermented notes.

 Print Recipe

Prep Time: 5 min.
Cooking Time: 30 min.
  • 1 cup dried pink (habichuelas rosadas) beans, soaked overnight
  • 1 tablespoon olive oil
  • 2 cups yellow onion, cut into very thin slices
  • 1/2 teaspoon sugar
  • 1/2 cup white mushrooms, diced
  • 1/4 teaspoon liquid smoked
  • 1 teaspoon Smoked Sweet Paprika
  • 2 cups vegetable broth
  • 1/4 cup water
  • 2 teaspoons Organic Red Miso Powder
  • 1 teaspoon soy sauce
  1. Rinse and drain the soaked beans.
  2. In an uncovered pressure cooker, heat the olive oil to high heat.
  3. Add onion and cook for 10 minutes.
  4. Add sugar to the onions and continue to cook until onions are soft and brown, about 10 additional minutes.
  5. Stir frequently to keep onions from burning.
  6. Reduce heat to medium high if necessary to prevent sticking and burning.
  7. Add beans, mushrooms, liquid smoke, paprika, broth and water. Stir to combine.
  8. Secure the top to the pressure cooker and bring to pressure.
  9. Cook at high pressure for 5 to 7 minutes.
  10. Allow for a natural release according to pressure cooker directions.
  11. Remove the lid and stir in the Red Miso Powder and soy sauce.
  12. Serve immediately with crusty bread.