This flavor packed dish is my homage to a soupy bean that feels like home.
Ingredients
2cupssoaked pinto beans*
5.5cupswater
6tspBetter than Bouillon
½cupfire roasted tomatoes
½tspmustard
1tbsppaprika
½tbsponion powder
1tbspgarlic powder
1tspcoconut sugar
½tbspcumin
½tspdried herb mix
a few pinches of salt
2bay leaves
1jalapeno, chopped
1tbspapple cider vinegar
Instructions
Grab that pressure cooker and lets start
Add water (warmed) and better than bouillon to a large bowl - stir to combine to make vegetable broth
Into your pressure cooker pot add soaked beans, vegetable broth, all spices and remaining ingredients
Stir to combine
Place the pressure cooker top on and set to high pressure for 15-20 minutes
Allow the beans to release steam naturally, do not try and quick- release steam
Garnish with fresh lime juice and cilantro
Serve warm and enjoy!
Notes
For this recipe, I soaked my pinto beans overnight. Soaking beans helps remove indigestible complex sugars. To overnight soak beans simply:Add beans to a bowl, top with enough cold water to cover by 2 inches, cover with a lid and place in fridge overnight. Drain and rinse them in the morning before cooking with them. For this recipe, i added in a bit of fire roasted tomatoes. Feel free to crush a few fresh tomatoes and throw them in (½ cups worth). Alternatively you can substitute 1 tbsp tomato paste