Frijoles de la Olla

By: Meals in a Jar Cookbook by Pamela Ellgen

Frijoles de la Olla
cuisine icon Cuisine
Mexican
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Gluten Free, Vegan
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Serving Tip: These beans are especially delicious when contrasted with a fresh pico de gallo salsa and sliced avocado or sour cream. "]
cuisine icon 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, prep 5 min, pressure cook, sea salt, soup, vegan, vegetable broth

prep icon Prep Time
5 min
cook icon Cook Time
30 min

serving icon 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.
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