Ingredients
Scale
- 1 pound dried pinto beans
- 4 1/2 cups water or broth
- 2 Tbsp minced (dried) onion
- 2 tsp dried cilantro
- 2 tsp cumin
- 2 tsp garlic powder
- 1 tsp chili pepper flakes
- 2 tsp salt
- 1 tsp black pepper
Instructions
- Sort through beans, discarding anything funky, then rinse thoroughly
- Combine beans, water or broth, minced onion, cilantro, cumin, garlic powder, and pepper flakes in pressure cooker. Stir. Seal up, set to 45 minutes on high pressure.
- Allow pressure to release naturally, which takes about 10 minutes.
- Mash with potato masher (I remove beans from the pressure cooker, so I don’t scratch the lining with my metal masher), then season to taste.
- This freezes well, just make certain to freeze in serving-sized containers (I put 1 1/2 cups in freezer bag or glass container)
