Frijoles de la Olla

Sweet pinto beans simmered in a rich, garlicky broth are comforting and make a delicious complete meal. I adapted the recipe from vegan chef Roberto Martin’s book, Vegan Cooking for Carnivores. Preparing the meal in a jar ahead of time makes it really easy to whip up this dish. It borders on a soup, which I love, and gets better after it sits for a while. Jar size: 3½ to 4 cups

Cuisine

Mexican

Course

Soup

Difficulty

Easy

Duration

30-60 min

Diet

Gluten Free, Vegan

Cooking Technique

Pressure Cook

Keywords

30-60 min, 6-8 servings, contributed, cook 30 min, dried garlic, dried mexican oregano, dried onion, dried pinto beans, easy, gluten free, mexican, Pamela Ellgen, prep 5 min, pressure cook, sea salt, soup, vegan, vegetable broth

Prep Time

5 min

Cook Time

30 min

Servings

6-8 Servings

Ingredients

1 teaspoon sea salt
2 tablespoons dried garlic
1/3 cup dried onion
2 teaspoons Dried Mexican oregano
3 cups dried pinto beans
6 cups vegetable broth

Instructions

Layer the dry ingredients in the jar in the order listed.
Place all of the jarred ingredients into the Instant Pot. Add 6 cups of vegetable broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “sealed” position. Pressure Cook on high for 30 minutes. Allow the steam pressure to release naturally for 20 minutes.

Notes