The recipe I have uses an Instant Pot. However, that isn’t necessary, it just speeds up the process of cooking the beans.
Also, I use a food processor, again while not necessary (the recipe calls for a potato masher) it does make for a really creamy texture.
1 cup dried pinto beans, soaked for 8 hours and drained
3 cups water
1/2 yellow onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon ground black pepper
Pinch of cayenne pepper (optional)
1/2 to 3/4 teaspoon fine seal salt
Optional garnishes: fresh cilantro, lime wedges, diced tomatoes, sliced, jalapeños, diced avocado, crumbled queso
Combine the drained beans, water, onion and garlic in the Instant Pot
Stir well, making sure the beans are submerged. Secure the lid and move the steam release value to Sealing. Select Manual/Pressure Cook to cook at high pressure for 20 minutes.
When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release value to Venting to release any remaining pressure. When the floating value drops, remove the lid and drain the beans, reserving the liquid.
Return the cooked beans to the Instant Pot and stir in 1/2 cup of the reserved cooking liquid along with the cumin, chili powder, black pepper, cayenne and salt. Use a potato masher to mash the cooked beans until smooth, leaving some texture if you like. I use a food processor for this step and only add enough liquid back to achieve the consistency I like.
Taste and adjust the seasoning, adding more salt as needed.
Yield: 6 servings
Serving Size: 1/2 cup
Carbohydrates: 16.5 grams
Fiber: 10 grams
Sugar: 1.5 grams
Protein: 5 grams