Ready in 2 hours. Serves 16 people. You can speed the process of cooling the pressure cooker by running cold water on the lid in the sink. cinnamon sticks sugar pinto beans (or red kidney beans) red yams cloves nutmeg condensed milk evaporated milk milk salt water (plus 1 cup) Raisins (optional) Animal crackers (optional) Fill a pressure cooker with 3 quarts of water. Add 1 of the cinnamon sticks to the water and bring to a boil on high heat. Once the water is boiling, add the pound of pinto beans. Then, add one more cup of cold water and wait for the water to boil again. Once the extra cup of water has evaporated, cover the pressure cooker. Once the pressure cooker is fully pressurized, wait 25 minutes. Next, let the pressure cooker cool in order to open the lid. After opening the pressure cooker, remove the cinnamon stick and add the beans to a blender. Add 2 cups of the bean water for every 7 cups of beans; blend until smooth. If you do not have enough bean water, you can add clean water as needed. Next, strain the blended beans into a large pot. Take care not to allow the skin of the beans to fall through into the pot, as it will cause a burnt taste in the end. Fill a medium pot with water, about half way, then add the tablespoon of cloves and salt to taste (about 1 teaspoon). Bring the water to a boil on high heat. Peel and cut the yams into medium-sized cubes (bite sized). Boil the yams in the clove water for 5-10 minutes. Then, remove the yams from the water. Add the can of condensed and evaporated milk to the pot with the beans. Add the cup of milk, 2 1/4 cups of sugar, and 1/4 tsp of salt as well. Finally, add the remaining cinnamon stick to the beans and bring to a boil on medium heat. Stir often to prevent the beans from sticking. Boil for 1 hour, until the beans thicken. After boiling for 30 minutes, add the yams without the cloves. 10 minutes before the beans are done, add the raisins as desired and the 1/4 tsp of nutmeg.