Instant Pot Pinto Beans
Hello! If you follow me on IG you know I LOVE my Instant Pot. I especially love it because you can turn a bag of dry beans into creamy deliciousness in about 2 hours.
Back in December I was asked to participate in a Slow Food USA & Camellia Beans event Food for Change. The meal had to be meatless and had to include beans, duh!
I developed a recipe using Camellia Pinto Beans & we can’t get enough of it. I have been meaning to post the recipe for you, but with the Holidays I never got around to it. Do not fear! It is now here & will forever change your taco Tuesdays and/or Meatless Mondays!
Instant Pot Pinto Beans
Ingredients
1 lb dry Camellia Pinto Beans
1/2 jalapeno, seeded & diced
1 tbsp olive oil
2 cloves garlic, minced
2 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
1/8 tsp cayenne pepper
1/4 tsp salt
4 cups low sodium vegetable broth
2 cups water
Directions
Turn on instant pot to saute mode. Once hot add in olive oil + garlic + jalapeno and saute for 1-2 minutes
Add the remaining ingredients and give it a good stir
Cook for 1 hour under high pressure and allow beans to naturally release
This recipe is great for meal prepping. We love swapping out the black beans for these pinto beans in my black bean & sweet potato tacos— my tip: do not add them to the cast iron, serve them straight into the taco!
Let me know what you think in the comments below. Until next time, follow along on Instagram @thevintagefork . Happy Eating- Liz
