Best Darn Pot of Beans EVER - Homestyle Pinto Beans w/ a Pressure Cooker Option
Course Side Dish
Cuisine Mexican
Keyword instant pot beans, instant pot mexican beans, instant pot pinto beans, mexican beans on the stove, ranchera style pinto beans, stove top pinto beans
Prep Time 15 minutesminutes
Cook Time 5 hourshours
Total Time 5 hourshours15 minutesminutes
Servings 10-12
Calories 215kcal
Author Tessa the Domestic Diva
Ingredients
2cupdried pinto beanssoaked for at least 12 hours in lots of cool water and a couple of tablespoons raw apple cider vinegar. While the soaking is optional, this helps break down some the phytates that give lots of people gas. Be sure to rinse them well after soaking to get rid of all it! Better digestion = better nutrition too!
1ham hockoptional, BUT SO WORTH IT!!
4-6ouncessmoked deli ham or cubed ham roast, finely diced, (not a sweet variety)
1mediumsweet bell pepperfinely diced
1smallonionfinely diced
2-4tablespoonstomato pasteor one 8 ounce can tomato sauce (optional)
1-3teaspoonssea saltto taste (ADD AT THEY VERY END!)
Optional spices:
1-2teaspoonscumin and/or chili powder can be used.
Instructions
Place your beans in a large bowl, cover with at least 2" of water, 2 tablespoons raw apple cider vinegar, lemon juice, or kefir.
Soak beans overnight or about 12 hours.
Drain and thoroughly rinse the beans.
Place beans in an Instant Pot insert or other pressure cooker along with the ham hock (if using). Cover with at least 2" of water (more is OK).
In an Instant Pot, use the 'Manual' button and select 20 minutes. May be called 'pressure cook" on newer models (any high pressure program for 20ish minutes is fine). *Stovetop directions below in 'notes'*
When the time is up, hit 'cancel'. Wait for the pressure to come down naturally, or do a quick release as preferred. The beans will continue to cook in the next step.
Without draining the bean broth (add more broth or liquid if it doesn't seem soupy, we will be boiling off more liquid now as they cook some more), mix in the pepper, onion, minced ham.
Hit 'sauté" and keep hitting until the the 'low' setting is selected. Simmer, uncovered for 1-3 (or more!) hours, or until most of the water is evaporated and the beans are melt-in-your-mouth tender. I use the 'low' sauté feature so it is not a vigorous bubble which will splatter annoyingly!
Keep careful watch on your water level, and add more liquid if you need to. I like to leave my beans a little bit saucy, but this up to you! You could also choose to mash them up a bit for a refried-style.
Finally, stir in the tomato paste or sauce, sea salt, and the cumin/chili powder as you like.
Notes
DUTCH OVEN METHOD : In a large Dutch oven style pot large enough to accommodate all the your soaked beans and enough water to have at least 1-2" of water above beans. Bring the soaked pinto beans to a boil, reduce heat to low and simmer (covered) for 3-4 hours until tender. They should be simmering only (not bubbling vigorously). Continue with steps 8-10 above.