This recipe is written to be prepared in an Instant Pot® pressure cooker. With some small alterations, I am sure you can cook it on the stovetop as well. These beans are great served as is or blended to be the texture of refried beans.
Ingredients
- water: 4 cups
- dry pinto beans, rinsed: 2 cups
- onion: 1 piece (chopped)
- salsa: 0.5 cup (optional)
- cilantro: 0.5 cup (to taste, roughly chopped)
- jalapeño pepper: 1 piece (minced)
- garlic: 4 clove (minced)
- tomato-flavored bouillon: 2 tsp
- vegetable bouillon: 2 tsp
- chili powder: 0.5 tsp
- ground paprika: 0.5 tsp
- ground cumin: 0.5 tsp
- ground black pepper: 0.5 tsp
Metric Conversion
Stages of cooking
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Combine water, pinto beans, onion, salsa, cilantro, jalapeno pepper, garlic, tomato bouillon, vegetable bouillon, chili powder, paprika, cumin, and black pepper in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Select Bean/Chili function; set timer for 45 minutes. Cooker will reach high pressure in 10 to 15 minutes.
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Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
