Ingredients
2 Cups dry pinto beans, rinsed and sorted
Olive Oil
Mirepoix mix, frozen or fresh, about 2 cups total
3 cloves garlic, rough chop
2 teaspoons chili powder
1 teaspoon cumin
1/8 t cinnamon
2 Tablespoons tomato paste
1 Tablespoon Bragg's Amino Acids
1.5 t Liquid Smoke
5 cups stock
Directions
Put beans in large pot and cover at least 3 inches with water. Bring to a boil and boil for 5 minutes. Turn off heat and cover while you prep other food.
Turn on Instant pot and set to saute. Heat olive oil and saute mirepoix mix. Once lightly browned, add garlic, chili powder, cumin and cinnamon and cook for a minute or two.
Add tomato paste, Bragg’s Aminos, liquid smoke and stock and stir well.
Drain pinto beans and add to pot. Seal and cook on high pressure for 50 minutes.
Quick release and serve. (Pairs great with the collard greens on here.)
Notes:
Dry beans can be a pain to cook. If they have been on the shelf awhile they can take longer than fresher beans. Dry beans such as garbanzo, black and pinto typically need an overnight soak but I have found the quick soak at the beginning of this recipe really helps speed it up. .
This process from start to finish is about 2 hours, although most of that is hands off while it cooks. That is a lot quicker than soaking overnight + 2 hours on the stove, so I’m a fan.
If you don’t have an instant pot you can do this in a slow cooker, but be aware the cook time will be more like 6 hours. And you can just dump all ingredients in slow cooker without sautéing anything.