Instant Pot Pinto Beans with Mexican-Style Adobo

2 Comments

Instant Pot Pinto Beans with Mexican-Style Adobo

I'm sure it sounds cliché, but my mom makes the best frijoles de la olla, beans cooked in a pot. As often as I try her seemingly very simple method, I can't seem to quite replicate the perfect texture of the beans.

It's subtle, but even my kids can tell the difference. Once, after one of my mom's visits, I offered Luisa some of the leftover beans my mom had made.

"Are those Nana's beans?" Luisa asked.

"Yes," I said.

"Yay!" she squealed. (Sigh.)

Oh well. I'll keep working on mastering tradition, but in the meantime, I've embraced my own go-to method: my Instant Pot! 

If you have an Instant Pot, you know it's not always very "instant." It often takes as long to do things in an Instant Pot as it does on the stove or in the oven. But it does cut the time and some of the unpredictability of cooking a pot of beans. I'm consistently happy with the results.

Customers often ask our recommendations for spices to add to beans. My mom, for her part, strictly uses fresh garlic, water and salt. But I often suggest Mexican-Style Adobo because it has the basic ingredients you might find in a pot of Mexican beans (onion, garlic, cumin, Mexican oregano and salt) plus a few nice extras (lemon and orange zests and black pepper). 

For this recipe, I reduced the amount of water I usually use to avoid dilution of the spices. I also added a dried chile for a little smokiness. The result was really delicious -- although not traditional. The beans and onions absorb most of the water, creating a sort of creamy and thick texture. If you prefer your beans more soupy, double the amount of water. 

The chile I used, Pasilla de Oaxaca, has a very mild heat. Coupled with the black pepper, it makes the beans very mildly spicy. (My kids did not find them too spicy.)

And if I ever master my mom's beans, I'll let you know!

Serve these beans on their own with warm tortillas, avocado and crumbled queso fresco. Tuck them into a burrito. Or use them as a side dish with tacos or enchiladas.

Instant Pot Pinto Beans with Mexican-Style Adobo

Serves 8-12

1 tbsp olive oil
1 yellow onion, diced
4 cloves garlic, minced
1 tsp salt (plus more to taste)
1 tbsp Mexican-Style Adobo
1 whole dried Pasilla de Oaxaca chile or other dried chile, stem and seeds removed (optional)
1 lb dried pinto beans
4 cups water

Directions:

Rinse and pick through the beans, removing any stones or undesirables. Set the Instant Pot to Sauté and add olive oil.

When the oil is shimmering, add diced onion and sauté 4-6 minutes, stirring occasionally, until soft.

Add garlic, salt and Mexican-Style Adobo and sauté for another 30 seconds, stirring.

Add the beans, chile and water and stir. Cover and seal the Instant Pot. Set to cook on high pressure for 30 minutes. After the timer goes off, allow the Instant Pot to release pressure naturally for 20 minutes.

Open the pot carefully, remove the chile and taste. Add more salt if necessary. There may be some beans on the dry side on top. If that's the case, stir the beans, cover the pot again and keep on warm setting for another 10 minutes.




2 Responses

Lupe
Lupe

July 02, 2019

These beans are delicious. I’l definitely be trying them with the citrus slaw like Terri suggested. Thank you!

Terri Bailey
Terri Bailey

June 07, 2019

This is so easy to prepare and tastes really yummy with the citrus slaw (from this site) on tortillas.

Leave a comment

Comments will be approved before showing up.


Also in Recipes

Olive Oil and Balsamic Bread Dip with Goat Horn Chile
Olive Oil and Balsamic Bread Dip with Goat Horn Chile

This dip makes use of one of our current favorite spices: Goat Horn Chile Flakes. This smoked chile hails from the country of Chile, where it is the key ingredient in a popular blend called Merkén. Goat Horn is hot, smoky and savory -- perfect for adding heat with flavor.

Continue Reading

Baked Zucchini Fritters with Yogurt Sauce
Baked Zucchini Fritters with Yogurt Sauce

Serve these eastern Mediterranean-inspired zucchini fritters as hors d'oeuvres with the sumac-flecked yogurt sauce for dipping, or tuck into a pita like falafel, drizzling the yogurt sauce on top and pairing with crunchy vegetables.

Continue Reading

Mama Jane’s Crinkle-Top Chewy Molasses Cookies
Mama Jane’s Crinkle-Top Chewy Molasses Cookies

These molasses cookies really sing with the addition of our freshly ground cloves, cinnamon and ginger. Thick and chewy with crackled sugary tops, they’re perfect for an after-school snack with cold milk!

Continue Reading

Order by Dec. 14 for Christmas delivery!

Thanks for visiting and happy holidays! Just letting you know that the deadline for expected delivery by December 25th is December 14th at midnight (PST). 

Unforeseen carrier conditions may cause actual delivery dates to vary.

Shipping FAQ