Homemade Stewed Pinto Beans with Spices
Ingredients
- 1 lb dry pinto beans
- Water
- 1 tbsp tomato paste
- 1 tsp dry thyme
- 1/2 tsp adobo seasoning
- 2 tsp smoked paprika
- 2 tsp sazón (@eatloisa)
- 1 jalapeño, diced
- 1 small red onion, diced
- 2 tbsp soy sauce
- 5 mushrooms, sliced (optional)
- 5 cloves garlic, minced
- 2 tbsp nutritional yeast
- Salt and pepper to taste
Preparation
Add the beans to your instant pot insert and cover with water by 1 inch. Soak for at least 8 hours or overnight.
Rinse and drain the beans, then add fresh water to cover by 1 inch. Set the pressure cooker to manual and cook for 25 minutes with natural pressure release.
While pressure releases, sauté onions, jalapeño, and mushrooms in a separate pan until onions are translucent.
Add garlic and sauté until fragrant.
Open the instant pot, remove and discard 1 cup of the cooking liquid.
Add the sautéed onion mixture along with tomato paste, thyme, adobo seasoning, smoked paprika, sazón, soy sauce, and nutritional yeast.
Set the instant pot to sauté and simmer for 10 minutes, stirring occasionally. Lightly mash beans to thicken the stew and adjust salt and pepper to taste.
Canned beans variation
For canned beans, use 3 cans of pinto beans. Rinse and drain them and set aside.
In a large pot, sauté onions, jalapeño, and mushrooms until onions are translucent.
Add garlic and sauté until fragrant.
Add the beans, soy sauce, and tomato paste, and sauté for 1-2 minutes.
Add thyme, adobo seasoning, smoked paprika, sazón, nutritional yeast, and 3 1/2 cups low sodium vegetable broth.
Bring to a simmer and cook on low for 25-30 minutes.
Lightly mash some beans with the back of a spoon to thicken the stew and adjust salt to taste.
