Instant Pot Pinto Beans with Mexican-Style Adobo

Instant Pot Pinto Beans with Mexican-Style Adobo

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Instant Pot Pinto Beans with Mexican-Style Adobo

Instant Pot Pinto Beans with Mexican-Style Adobo

COMMENTS

  • Kirk on

    Hi MM,

    Thanks for your feedback. If you’re cooking on the stove top then start the beans and chile in 6 cups cold water. Bring to a boil, then cover and reduce to a simmer. Continue simmering until they’re tender to your liking. How long will depend on if the beans are soaked and their relative freshness. Less time for soaked and less time for fresher beans, but probably 2 hours for soaked beans; 5-6 hours for unsoaked beans.

    Test the the beans along the way if you can. An hour before the beans are done in a separate pan sauté your diced garlic and onion for about 4-6 minutes on a medium high heat. Mix in the Mexican Style Adobo and then transfer into the beans pot and continue cooking until the beans are tender to your liking or at least another half hour.

  • MM on

    Could you include a non-instapot version of this for those who use slow cookers, stovetop or dutch oven?

  • Sheree on

    I made these beans last night. They are AMAZING!!!!! Now my man and I are fighting over the leftovers ;) Great, simple recipe! The only thing I did in addition, was a “quick soak” on the beans…because that’s what I’m used to doing. Thanks for posting this!

  • Lupe on

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

  • Terri Bailey on

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

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