Hello!

Thanks for stopping by! I have to admit it was hard for me to choose a first recipe to post on the blog. I do think it’s kind of funny that I opted for a recipe for pinto beans, but hey, I suppose that being Mexican American, I just couldn’t help myself. Growing up, pinto beans were a staple that was rarely missing from our daily meals. We ate them for breakfast lunch and dinner; I remember wishing for more variety! Of course now as an adult and parent of four, I have come to my senses and realize that not only are beans super economical, they are also super healthy for you. So it’s a win all around! Today, I’m going to share my super easy method of making pinto beans in the Instant Pot; this foundational recipe turns out beautiful results every time.

Ingredients

• 5 cups of dried pinto beans
• 4 cloves of garlic
• 1 tsp of salt
• Water

Instructions

1. Take the 5 cups of beans and rinse them thoroughly in a colander. Pour all of the beans into your Instant Pot.
2. Fill the Instant Pot with water to the max fill line.
3. Close the steam valve and pressure cook on high for 35 minutes.
4. Allow the pressure to release naturally. I like to leave it for 2 hours so the beans are nice and soft.

Storage

We have a large family, so beans get eaten pretty quickly around here. However, if you think you won’t be able to consume them before they spoil, or if you are simply planning to use them later, beans freeze extremely well. Freezer bags are an excellent choice for long term storage of beans in the freezer. Also, if you lay the filled freezer bag so that it freezes flat, you can maximize your freezer space and ensure that your beans defrost quickly when you are ready to eat them!

Notes

• Buying pinto beans in bulk is a fantastic way to save money on your grocery bill! They keep for years if you store them in a cool dry place, so buying a large quantity carries a very low risk. I have been buying beans in bulk for years, and I have never had a single issue with spoilage.
• I used to sort my beans before rinsing them to remove clods of dirt and debris, but I’ve noticed that I haven’t been finding much of anything lately, so I’m content to rinse them and move on. You can do what seems best for you and your family.
• I have never been in a habit of soaking my beans. If you prefer to do so, it’s likely that the beans won’t need as much cook time. On the rare occasion I pre-soak my beans, I reduce the cook time to 30 minutes.

Let us know if you try out this recipe! I hope it works as well for you as it does for me.