One Pot! These beans are as delicious as as they are easy and budget friendly! They are an excellent meat replacement for tacos, burritos, rice bowls, etc…… or a yummy side dish. Serve em with eggs for breakfast!
Ingredients
1 lb Pinto beans
3 cups Water or chicken broth
3 tsp Powdered chicken broth if using water
1 Small onion, chopped
2 Cloves garlic, minced
1/2 tsp Garlic powder
1 tsp onion powder
1/2 tsp Cumin
1 tsp Chili powder
1 Bay leaf
1 tsp Mexican oregano
1 tbsp Lard, bacon fat, butter or oil
Salt & pepper to taste
Directions
- Sort, rinse and soak your beans the night before. You can cook them from dry, but it will not remove the lectins that can cause the stomach upset for people with sensitive stomachs. You can do the “Quick Soak” method, put your beans in the pan, fill with water 2 inches over beans, bring to a boil and boil for 2 minutes, cover beans turn off heat and let them sit for an hour.
- Dump everything in the Instant Pot except for the fat and salt. Adding salt to your beans during the cooking process will cause them to cook unevenly and some beans will remain hard., besides, adding it later you can flavor while tasting! Set you IP for 60 minutes.
- When the beans are done, you can quick release, change the setting to saute, add tbsp of fat and grab your masher! Mash away!! cook just until the beans thicken and add your salt to taste.
