Mexican Style Pinto beans
This is yet another recipe for Mexican style pinto beans. They are easy and tasty!! Remember, beans freeze well, so make a big batch. Enjoy with rice or in a taco.
1 pound dry pinto beans — 2 cups
2 teaspoons extra-virgin olive oil
1 small yellow onion — chopped into 1/4-inch dice
1 jalapeno — cored, seeded, and finely chopped (I left this out)
3 cloves garlic — minced (about 1 tablespoon)
4 cups low-sodium chicken stock or vegetable stock — divided
3 cups water
2 bay leaves
1 1/2 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/8 to 1/4 teaspoon cayenne pepper — optional
For serving: queso fresco or shredded Monterey jack cheese — diced tomatoes, diced red onion, chopped fresh cilantro, avocado (optional)
Place the pinto beans in a large colander. Thoroughly rinse while removing any damaged or clearly misshapen beans and discarding them. Set the rinsed beans aside.
Turn a 6-quart (or larger) Instant Pot to SAUTE. Add the oil. Once the oil is hot, add the onion and jalapeno. Sauté for 2 minutes, then add the garlic and let cook just until fragrant, about 30 seconds. Add a few splashes of chicken stock and scrape along the bottom of the pot to remove any stuck-on bits of food (this will prevent a BURN warning). Add the remaining stock, water, bay leaves, salt, cumin, oregano, cayenne, and the rinsed and drained beans. Lightly stir to combine. Cook on HIGH (manual) for 45 minutes and let the air naturally release when completed.
1 pound dry pinto beans — 2 cups
2 teaspoons extra-virgin olive oil
1 small yellow onion — chopped into 1/4-inch dice
1 jalapeno — cored, seeded, and finely chopped (I left this out)
3 cloves garlic — minced (about 1 tablespoon)
4 cups low-sodium chicken stock or vegetable stock — divided
3 cups water
2 bay leaves
1 1/2 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/8 to 1/4 teaspoon cayenne pepper — optional
For serving: queso fresco or shredded Monterey jack cheese — diced tomatoes, diced red onion, chopped fresh cilantro, avocado (optional)
Place the pinto beans in a large colander. Thoroughly rinse while removing any damaged or clearly misshapen beans and discarding them. Set the rinsed beans aside.
Turn a 6-quart (or larger) Instant Pot to SAUTE. Add the oil. Once the oil is hot, add the onion and jalapeno. Sauté for 2 minutes, then add the garlic and let cook just until fragrant, about 30 seconds. Add a few splashes of chicken stock and scrape along the bottom of the pot to remove any stuck-on bits of food (this will prevent a BURN warning). Add the remaining stock, water, bay leaves, salt, cumin, oregano, cayenne, and the rinsed and drained beans. Lightly stir to combine. Cook on HIGH (manual) for 45 minutes and let the air naturally release when completed.
You can stop here and enjoy the beans, or go in to purée for refitted beans.
Discard the bay leaves. Reserve 2 cups of the bean cooking liquid in a bowl or measuring cup, then drain the remainder. Return to the beans to the pot. With an immersion blender (or by hand with a potato masher), puree the beans until they reach your desired consistency, adding some of the reserved liquid as needed.
Taste and adjust seasoning as desired. Sprinkle with any desired toppings, serve, and enjoy!
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