30-60 min6-8 servingscontributed

Frijoles de la Olla

By Pamela Ellgen

6-8 Servings

30-60 min

Easy

Recipe Details

Difficulty: Easy

Prep Time: 5 min

Cook Time: 30 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook

Cuisine: Mexican

Diet: Gluten Free, Vegan

Yield: 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

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

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

Serving Tip: These beans are especially delicious when contrasted with a fresh pico de gallo salsa and sliced avocado or sour cream.

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About the chef

Pamela Ellgen

Food writer and cookbook author Pamela Ellgen has written twenty-eight cookbooks, including her latest, The I Love Trader Joe’s Snack Boards Cookbook, to be published by Ulysses Press in December 2023. Other books include The Gluten Free Cookbook for Families: Healthy Recipes in 30 Minutes or Less and bestselling The 5-Ingredient College Cookbook: Easy, Healthy Recipes for the Next Four Years & Beyond. She has also done collaborations with Instant Pot, Beyond Celiac, and Settlers of Catan. Her work has been featured in USA Today, HuffPost, TODAY, Healthline, Outside Magazine, Scary Mommy, and The Pioneer Woman. She has worked as a private chef and taught farm-to-table cooking classes in public schools. Born and raised in the Pacific Northwest, Pamela now lives in sunny Oceanside, California with her fiance and their three boys. She loves surfing, pasta, and wine.

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