By Jess Sowards – The Farmer’s Table
Prep time: 15 minutes
Cook time: 1 hour 15 minutes (including pressure and natural release)
Serves: 6
Ingredients
1 lb dried pinto beans, rinsed and sorted
2 tablespoons oil or fat
1 large onion, diced
2 stalks celery, diced
6–8 cloves garlic, minced
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 tablespoon dried thyme
½ teaspoon cayenne (or to taste)
6 cups broth (or water)
Salt, to taste
Directions:
- Rinse and sort the beans, removing any debris or shriveled beans.
- Set the Instant Pot to sauté. Add the oil, onion, and celery. Cook until softened and lightly golden, about 5–6 minutes.
- Add the garlic and cook for 30 seconds, just until fragrant.
- Stir in the smoked paprika, garlic powder, onion powder, cumin, thyme, and cayenne. Toast briefly, stirring constantly, about 30 seconds.
- Add the beans and broth. Stir to combine, scraping up any browned bits from the bottom of the pot.
- Secure the lid and cook on high pressure for 45 minutes. Allow a natural release for at least 10–15 minutes before opening.
- Taste and season with salt. If desired, mash some of the beans and turn the sauté function back on to thicken the broth slightly.
Notes:
Soaking
If you prefer, soak the beans overnight in water with 1 tablespoon salt. Soaked beans will need 3–4 cups liquid and cook faster.
Liquid
For a soupier pot, use up to 8 cups broth.
Vegetable additions
Bell peppers, carrots, kale, or collards can be added for extra nutrition and to stretch the meal.
Meat options
Add a smoked ham hock, turkey leg, neck bones, or diced sausage after the liquid is added. These are for flavor more than bulk.
Vegetarian option
Leave out the meat entirely and add a few drops of liquid smoke for depth.
Serving ideas
Serve over rice, with skillet cornbread, or mash and simmer for refried-style beans.
Storage
Keeps in the refrigerator for up to 5 days or can be frozen in portions for later meals.