Instant Pot Pinto Beans (plus Soup Recipe) (Vegan)

Instant Pot Pinto Beans; Polenta; Guacamole; 

Roasted Brussels Sprouts; Quick Pickled Red Onions; Yum Sauce

Clean-Out-The-Fridge Pinto Bean Soup

Recipe from Alice's Kitchen

1 lb. dried pinto beans

1 Tablespoon kosher salt

1 small onion, chopped

1 clove garlic, minced

1-2 Tablespoons olive oil

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon oregano

1 teaspoon kosher salt

4 cups vegetable broth

2 cups water

1 bay leaf

1 Tablespoon chipotle pepper in adobo sauce*

Rinse the beans and pick out any debris or small stones.  Place the beans in a large bowl.  Add enough water to cover the beans by at least 2 inches.  Add 1 Tablespoon kosher salt.  Stir the beans, water and salt until the salt has dissolved.  Cover with a towel and let the beans soak overnight at room temperature. Drain and rinse the beans in the morning. Set aside. 

Set the Instant Pot to Sauté on Low.  Add the olive oil.  Add the onion, garlic and sauté until softened. Add the cumin, chili powder, oregano and salt to the pot and stir for about a minute. Add the veggie broth, water, bay leaf, and chipotle pepper in adobo to the pot and give it a good stir.  Add the beans. Cancel the sauté.  Set the pot to Sealing, lock the lid in place and cook on High Pressure for 10 minutes with a Slow Release for 15 minutes.  (If you like your beans a bit more firm, you may try cooking them for 8-9 minutes.) The beans are now ready to be used as a side dish or as a component to a grain bowl. They can be cooled to room temperature and placed in containers for the freezer to use at another time. 

*I buy the chipotle peppers in adobo sauce in cans.  I put them in the blender and then freeze the mixture in Tablespoon increments to add to things like this. 

Clean Out the Fridge Pinto Bean Soup (on the stovetop)
The leftover beans can make an appearance as a “clean out the fridge” bean soup.
Sauté 1 chopped onion, 2 carrots, 2 celery stalks, and 1 bell pepper in olive oil.  Then add 1 teaspoon chili powder and 1 teaspoon garlic powder. Stir it around a bit. Then add what beans (don’t rinse or drain the liquid) you have left, maybe a couple of cups. Add some water or broth and some shredded zucchini.  Bring it to a boil and let it simmer for 15 minutes.  Serve with a little dollop of pesto, if you have it.