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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
- 4 cups water
- 2 cups dry pinto beans, rinsed
- 1 large onion, chopped
- ½ cup salsa (Optional)
- ½ cup roughly chopped cilantro, or to taste
- 1 jalapeno pepper, minced
- 4 cloves garlic, minced
- 2 teaspoons tomato-flavored bouillon
- 2 teaspoons vegetable bouillon
- ½ teaspoon chili powder
- ½ teaspoon ground paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
Directions
Step 1
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.
Step 2
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
Cook’s Note:
Substitute chicken bouillon for the tomato bouillon if desired.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 184 | |
| % Daily Value * | |
| Total Fat1g | 1% |
| Saturated Fat0g | 1% |
| Sodium114mg | 5% |
| Total Carbohydrate34g | 12% |
| Dietary Fiber8g | 30% |
| Total Sugars3g | |
| Protein11g | |
| Vitamin C6mg | 31% |
| Calcium74mg | 6% |
| Iron3mg | 16% |
| Potassium781mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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