Chipotle Pinto Beans

• porciones: 12 servings (~90g-ish)

Ingredientes

▢ 1 tbsp bacon grease

▢ 4 cups chicken bone broth

▢ 4~8 cloves garlic diced

▢ 1 medium shallot diced

▢ 1 tsp cumin

▢ ½ tsp coriander

▢ ½ tsp smoked paprika

▢ 1 tsp chipotle

▢ ½ tsp black pepper

▢ 1 tsp oregano (ideally oregano; I was out and used Penzey's frozen pizza topper)

▢ 1 lb pinto beans

Instrucciones

With pressure cooker on 'saute' warm bacon grease up and saute diced shallot for 2-3 minutes. Add diced garlic and warm for ~1 minute more (do not burn garlic). Add seasonings for another minute until fragrant.

Deglaze pot with a generous splash of broth and scrape any browned bits up.

Add the rest of the broth and the OVERNIGHT SOAKED beans.

Cover and set for pressure cook for 8 minutes. Let naturally release at a minimum of 15-20 minutes. (I let mine sit for like 40 while I cleaned kitchen; worked great).

To portion: Divide cooked beans from liquid and weigh to get amount to divide into 12 servings. Set aside whatever is needed for meal they're cooked for, then portion rest into souper cubes (1/2c). Top with liquid for freezing and reheating.

To reheat: Defrost ideally, but from frozen ok. Heat in microwave and depending on use, strain liquid out, incorporate and squish, etc...

Notas

Original recipe from: https://humbleapron.com/homemade-chipotle-pinto-beans-recipe-instant-pot/ ***Modified for ingredients I had on hand. Feel free to swap shallot for onion, pizza topping for oregano lol

Cook time figured from this: https://kitchprep.com/soaked-pinto-beans-in-instant-pot/ As I soaked beans over night and did a water swap and rinse in the morning (attempting to reduce gut distress)