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Smoky Pinto Beans
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Smoky Pinto Beans

Course: Beans, Main Course
Cuisine: Mexican
Author: Mrs. Plant

Equipment

  • Pressure Cooker

Ingredients

  • 1 lb of dry pinto beans soaked overnight (or use quick-soak method below) and rinsed well
  • 1 yellow onion chopped
  • 4 cloves of garlic minced
  • 1-2 T Liquid Smoke
  • salt to taste
  • Enough water to cover the beans by 1.5 inches

Instructions

  • Add all ingredients (except the salt) into pressure cooker.
  • Cook on pressure for 45 minutes with NATURAL RELEASE.
  • Remove 1 cup of the beans and 1/4 cup of the cooking liquid. Blend until smooth in blender (or you can just mash all of the beans by hand for a chunkier result).
  • Strain all of the beans, onions, and garlic into a bowl. Add in the blended beans and stir well. Add salt to taste. Add more of the cooking liquid to desired consistency and add salt to taste. Discard the rest of the cooking liquid.

Quick-Soak Method:

  • Put the dry (rinsed) beans in the Instant Pot with 1-inch of water, set the Instant Pot to saute, and boil the beans for 10 minutes. Turn off the Instant Pot, and let the beans soak another 1/2 hour to an hour. Drain off the water. Then, follow the instructions on the recipe.