| |
Preparation Time: 10 minutes
Cook Time: 45 minutes
Serves: 6-8 servings
Ingredients
2 lbs. (sorted) dried pinto beans
4-5 (coarsely chopped) garlic cloves
1 1/2 cups onion, chopped
2 tsps oregano, dried
1 (seeded & chopped) jalapeno
1/2 tsp ground black pepper
1 1/2 tsps cumin, ground
4 cups veggie broth
3 tbsps vegan veggie shortening
1-2 tsps sea salt
4 cups water
Method
1. Sort the dried pinto beans and soak for 15 minutes in a bowl filled with water.
2. Add the water, veggie broth, veggie shortening, ground black pepper, ground cumin, dried oregano, jalapeno, garlic cloves and the chopped onion into the pressure cooker pot.
3. Strain the soaked beans in a colander, get rid of the water and rinse beans with cold running water.
4. Transfer rinsed beans into pressure cooker pot.
5. Stir until beans is incorporated into the pressure cooker pot.
6. Place the lid over the pressure cooker, secure and set steam release handle/vent to "sealing".
7. Cook for 45 minutes on high pressure.
8. After cook time has been reached, let the pressure cooker pressure release naturally until the floating valve (metal pin) drops down.
9. Open the pressure pot lid.
NOTE: Make sure pressure has been released before opening the lid of the pressure pot.
10. Season with sea salt as necessary.
11. Blend until a soup-like consistency is reached with an immersion blender.
12. Serve and enjoy.
