Sometimes I'm amazed at how easy it is to make restaurant quality food at home. Take my homemade pinto beans, for example. Whether you're using a slow cooker or an Instant Pot, the results are equally delicious and strikingly similar to something you would taste at your favorite authentic Mexican restaurant!
My pinto beans are one of the easiest things in the world to throw together, and will become a staple in your weekly meal prep routine. Make them to accompany tacos, to fill burritos or simply eat with rice and your favorite salsa. Whatever your craving and whatever kitchen tool you have on hand, you can soon be making these like a pro!
Slow Cooker or Instant Pot Pinto Beans
- 1 pound dried pinto beans
- 1 jalapeno, stemmed, seeded and finely chopped
- 1 yellow onion, diced
- 1 teaspoon cumin
- 2 teaspoons salt
- 1 teaspoon black pepper
For slow cooker: In a large bowl, cover beans with water by about an inch. Allow to soak overnight, at least 8 hours. Drain beans. Pour beans into the bottom of a slow cooker and cover with jalapeno, onion, cumin, salt and pepper. Stir to combine ingredients. Cover with about 4 cups of water, until beans are covered by about an inch. Cook on low for 8-10 hours. Stir and season additionally to taste.
For Instant Pot: Add pinto beans, jalapeno, onion, cumin, salt and pepper to Instant Pot. Cover with 4 cups of water and stir to combine ingredients. Seal lid of Instant Pot cook on HIGH pressure for 45 minutes. Allow to naturally release completely. Stir beans and season addiitonally to taste. Garnish with cilantro and/or cotija cheese. Bake them off in the oven for a slightly crispy, baked texture!