Pinto beans. In the West, they’re about as iconic as cowboy hats, rattlesnakes, and Wile E. Coyote falling off a cliff. These are the pinto beans you’re looking for: flavorful, easy to make, and begging for a tortilla and some red chile!
Prepare for some life-changing beans.
LET’S GET COOKIN’
- yellow onion
- pinto beans
First things first: sort your beans. You’re looking to rid your beans of any overly-wrinkled, black, or overly-tiny beans. Also, sometimes rocks end up in there. Don’t ask, just get sorting.
Top Tip: watch the video for sorting tips.
Rinse your beans before placing them in the Instant Pot.
Next chop your onion and shell your garlic. It doesn’t matter how you cut your garlic, but if you want small pieces, you can give it a once over with the knife.
Place everything in your Instant Pot. Pour in enough water to hover at least two inches above the bean level: these things will absorb A LOT of water.
Put an hour on the Instant Pot (on high pressure) and take your pet rock for a walk around the neighborhood.
COMMON QUESTIONS ABOUT THESE PINTO BEANS
Can I use these to make refried beans?
You better believe it! Strain some out, place in a fry pan (shallow pan) then mash with a potato masher. Let them bubble a bit, and you’ve just refried some beans. Go you.
Can I make these vegetarian?
Do I need to soak these overnight?
No. I used to make beans that way, but the Instant Pot makes this recipe so easy!
Can I freeze the leftovers?
Indeed, you can. I always have some frozen pinto beans lurking in the freezer for a quick dinner foundation.