Easy Pot of Pinto Beans Recipe |
Author: Shannon
Instant Pot version: Do steps one thru three in the Instant Pot for 45 minutes. After natural release, continue at step four
- 16 oz bag pinto beans, rinsed and picked over.
- 3 T beef bouillon
- ½ pound bacon
- (Variation: Pork Neck Bones)
- 1 large onion, quartered
- 4 T minced garlic
- 1 T chili powder
- 1 T brown sugar
- ½ T freshly ground black pepper
- 5 packets Taco Bell® mild sauce
- Squirt of Sriracha
- (Variation: can of your favorite flavor of diced tomatoes, I often use fire-roasted)
- Place beans, onion, and bouillon in a large pot with a lid and add enough water to cover beans by about 2 inches. Bring to a boil over high heat.
- While that's coming to a boil, cut bacon into about ½ inch pieces sauté in a skillet over medium heat until the fat is translucent. Add garlic to the bacon, remove from heat and stir for about 30 seconds. Add mixture to beans. (Variation: If I'm using pork neck bones I just put them in the water. Sometimes I'll fry them for a few minutes to sear the meat a little.)
- Reduce heat and simmer until beans are soft. This should take about 3 to 3 ½ hours total cooking time. Simmer long if needed. Add more water if needed.
- When beans are done, add chili powder, brown sugar, pepper, Taco Bell® Sauce and Sriracha. (Variation: Add diced tomatoes here as well if using.) Simmer for another 10 minutes. Serve.
- We like to serve with shredded cheese and a side of cornbread.
Recipe by Work at Home Balance at https://www.workathomebalance.com/easy-pot-of-pinto-beans-recipe/
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