1pounddry pinto beans rinsed and drained about 2 ½ cups
1 1/2Tablespoonolive oil
1yellow medium onion minced
1 1/2garlic pre-minced
4cupschicken broth unsalted
2cupswater
2teaspoonsground cumin
2teaspoonschili powder
1teaspoonsoregano
1bay leaf
1jalapeno diced optional
Garnish with
tomatoes diced
onions or chives diced
jalapenos
also good with rice
Instructions
Rinse the beans in water and remove any small stones, pieces of dirt, or bad beans. Soak for ½ hour if desired but not required. (supposed to help with digestion.)
Set Instant Pot to Sauté - High. When hot, add oil, onion, and sauté for 3 minutes until fragrant then add garlic and sauté for 1 more minute.
Add cumin, chili powder, oregano, bay leaf, pepper, broth and water.
Scrape to remove any browned bits from the bottom of the pot to deglaze.
Add in the beans. Stir to combine.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 45 minutes.
When done, allow the pressure to release naturally. (about 20 minutes)
Remove the lid and drain the beans in large colander, keeping the liquid. Remove the bay leaf.
In a mixing bowl add beans and ½ cup of the reserved liquid, using a potato masher or immersion blender to mash the cooked beans until smooth. Add more liquid as needed, finish to desired texture as you like.
Garnish with chopped onion - chives, diced tomatoes, jalapeno, cheese. Serve it with tacos, burritos, rice or enjoy it with tortilla chips
Notes
Refrigerate leftovers, after cooling, for up to 5 days, or store in the freezer for up to three months.In a pinch you can use 2 canned unsalted pinto beans. Rinse and drain the beans. Follow the steps above but make it in a pan, with 1 cup unsalted chicken broth simmering beans for about 15 minutes. Skip adding the water and just add some unsalted broth while blending it, if needed.