You are going to LOVE these flavorful and delicious pinto beans. They are so so easy to make in the instant pot and NO SOAKING NEEDED! WOO HOO!
- 6 C. Pinto Beans, rinsed with water
- 1/2 Anaheim Pepper or 1/2 Jalapeño Pepper
- 1 T. Minced Garlic
- 1 Large Onion, Chopped
- 2 T. Cumin (I love cumin so if you don’t, add just 1 T.)
- 2 tsp. Chili Powder
- 1 T. Salt
- 7 C. Vegetable Broth or enough to cover 1″ above pinto beans
Put a little vegetable broth in the instant pot and turn pot on the “sauté” setting. When pot is hot, add garlic and cook until fragrant (approximately 2 minutes). Add pepper and onion. You may need to add more broth here so it doesn’t burn. Sauté for approximately 5 minutes and then add cumin, chili powder and salt. Cook until you smell that luscious smell of spice. OOOOO do you smell it? I LOVE that smell.
Add beans, stir with a large spoon, and then add the broth. Stir again. Turn instant pot off and then push “manual”. Set the time to 55 minutes. When instant pot beeps and it’s done cooking for the 55 min, release the air vent out after 10 min. Taste beans to make sure they are spiced to your liking and add more salt if needed.
For this burrito, I layered it with mashed sweet potato, quinoa, and beans. Roll it up to eat like this. Or, to make a taco salad out of it, top with avocado, lettuce, salsa, vegan cashew sour cream, and your favorite vegan dressing. Enjoy!