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pinto beans recipe in white bowl

Perfect Pinto Beans Recipe

  • Author: Amy Palanjian
  • Prep Time: 5
  • Cook Time: 60
  • Total Time: 90
  • Category: Side
  • Method: Instant Pot
  • Cuisine: Mexican

Description

You can double this recipe to cook 2 pounds of dried beans at once. Just increase the water to 12 cups.


Ingredients

Scale
  • 1 pound dried pinto beans
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/21 teaspoon salt

Instructions

  1. Add the beans, cumin, garlic powder, and chili powder to the pressure cooker. Add 6 cups water.
  2. Cover, seal and set for 60 minutes on HIGH pressure. Allow the steam to naturally release.
  3. Uncover and drain slightly if desired.  Season with salt.
  4. Serve with tortillas and cheese for tacos, use in burritos, or as rice and beans.
  5. Store any cooled beans in airtight containers in the fridge for up to 5 days or the freezer for up to 3 months.

Notes

Remove any stones that may be mixed in with the dried beans. (Sometimes that happens!)

Season to taste with salt once the beans are cooked.

Drain any excess liquid, or mash slightly with the liquid to create soft and moist beans.

Let the pressure cooker naturally release the pressure for the best final texture in the beans.

The beans can sit on warm as long as you need them to.

You can double this recipe to cook 2 pounds of dried beans at once. Just increase the water to 12 cups.

To make this in the slow cooker, follow the instructions and cook on LOW for about 8 hours.

Keywords: pinto beans recipe, instant pot beans

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