Mexican Frijoles

While salt pork is traditionally used in this recipe, I use bacon instead, as it’s more readily available. These beans, along with the Mexican rice, are staple side dishes when I make Mexican food at home. You can either leave the beans whole or use an immersion blender to puree half of them for a thicker consistency. Serve as a tasty side dish.

{ Serves 4 }

Active Time	Function	Release	Total Time
10 minutes	Pressure/Manual (High)	Natural/Quick	1 hour 40 minutes

Dietary Considerations: Grain-Free, Gluten-Free, Egg-Free, Nut-Free, Soy-Free, Dairy-Free

• 1 cup dried pinto beans
• 3 cups cool water
• 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
• 1 cup finely chopped white onions
• ½ cup finely chopped fresh cilantro
• ½ cup finely chopped green bell pepper
• 6 slices bacon, chopped
• 4 garlic cloves, minced
• 1 to 2 teaspoons ground cumin
• 1 to 2 teaspoons salt

1. Place the pinto beans in a medium bowl. Cover with hot water. Soak for 1 hour; drain.

2. Place the pinto beans in the Instant Pot. Add the cool water, tomatoes and their juices, onions, cilantro, bell pepper, bacon, garlic, cumin, and salt.

3. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 30 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.

4. If desired, use an immersion blender to puree some of the beans to thicken the broth.