Perfectly Spiced Pinto Beans - Instant Pot
This recipe makes whole pinto beans, refried beans, or both in less than an hour. No soaking required! You control the ingredients, the spices, and the sodium content. www.inspirecreatewellness.com
Ingredients
- 1 cup Dried Organic Pinto Beans
- 3 cups Spring Water
- 2 cloves Organic Sliced Garlic
- 1 tsp Organic Cumin
- 1 tsp Organic Chili Powder
- 1 tsp Organic Onion Powder
- 1 tsp Organic Garlic Powder
- 2 Tbsp Dried Organic Onion Flakes
- 1/2 tsp Black Pepper
- 2 Bay Leaves
- 1/2 tsp Better than Bouillon Vegetable Base (Optional)
Instructions
- Add Beans, Water, Garlic, Spices, & Bay Leaves to Instant Pot and stir.
- Set to high pressure for 40 minutes
- Let the Instant Pot naturally release pressure at the end of the cook time.
- Once safe to open, remove the bay leaves.
- Optional: After cooking add 1/2 tsp of Better than Bouillon Vegetable Base for Seasoning instead of Salt.
- Whole Pinto Beans: Use a slotted spoon to remove whole pinto beans (save the liquid for making bean soup or minestrone). You can add additional spices and a pinch of salt if needed.
- Refried Beans: with a large spoon remove beans from the instant pot and place in a food processor. Start by adding 1/2 cup of liquid at a time, while pulsing until you reach the desired consistency. Taste and add any additional seasonings. Instead of salt, try seasoning with 1/2 teaspoon of Better than Bouillon Vegetable Base. A potato masher also works! Place beans and liquid in a large glass bowl and mash until desired consistency is reached.
Notes
Don't be afraid to be creative with this recipe. If you like onions, add a 1/2 cup of diced onion to the beans before cooking. If you like spicy, add 1/4 tsp of cayenne pepper and diced jalapeno peppers prior to cooking. This recipe makes pinto beans that taste like beans and spices instead of salty beans. I typically make this recipe without any sodium. Once you serve them with your favorite protein, salsa, and cheese you won't miss the salt at all!
Divide cooked beans in 1/2 and make both whole beans and refried! Whole Beans are great for bean and rice bowls and minestrone soup. Refried Beans are perfect for burritos, enchiladas, and 7 layer bean dip.
www.inspirecreatewellness.com