This has become a "go to" recipe. These beans are great on a tostada or wrapped in a burrito. This makes a big batch and we usually freeze half of it. The other half makes a quick lunch when spread on a tostada with shredded cheese, lettuce and tomato.
INGREDIENTS
2 Tablespoons olive oil
1 onion, chopped
4 large cloves of garlic, minced
1 jalepeno or serrano pepper, minced
1 pound dried pinto beans
7 cups vegetable broth, chicken broth or water
2 Tablespoons apple cider vinegar
1 tsp. cumin
1 tsp. oregano
1 tsp. salt plus additional to taste
Black pepper to taste
INSTRUCTIONS
Measure olive oil into instant pot. Set to Saute function. When oil is hot, add onions, garlic and pepper. Cook, stirring, until onion is softened, about 2 minutes.
Add beans, broth, spices and applie cider vinegar. Seal lid and cook on High pressure for 50 minutes.
When timer is done, allow to release naturally for 20 minutes. Then, release vent. Open lid and use a ladle to remove as much cooking liquid as possible. Save liquid in bowl.
Use an immersion blender to puree the beans until smooth and creamy. Add cooking liquid back to achieve desired consistency. Adjust seasoning as needed.