Cook time = 1 hour. Requires and [[Instant Pot]]. Keeps well covered on the stove and reheated for as long as you need. ### Ingredients - Dried Pinto Peans - Chicken Piece - preferably with high bone/cartilage content (I use necks if I have them, or a drum stick). You can also just sub in [[Chicken Stock]] for some or all of the water. - Garlic - you can cut a whole clove in half and throw it in with the skin. Doesn’t matter - Spices - I use cumin, bay leaves, Mexican oregano, and a little Mexican cinnamon (or really whatever I have around. You could throw a dried chili in there if you want) - Veggies - i usually put some tomato and cilantro stems. Onions would be great but Jonna is allergic. Yo could put carrots or peppers in there too. Just don’t overwhelm the beans. - Salt ### Directions 1. Put 1 part dried pinto beans and 2-3 parts water into an instant pot. 2. Add chicken, garlic, spices, and veggies 3. Cook on high pressure for 35 minutes and allow to depressurize naturally 4. The beans will be a little inconsistently cooked and the broth will be thin. 5. Remove inedible stuff (chicken bones, bay leaves, cinnamon sticks, etc.) and add salt lightly 6. Transfer to a pot on the stove top and bring to a high boil (you might be able to do this with the sauté setting of the instant pot but I haven’t tried it… plus I’m usually making Mexican rice in the instant pot while the beans are on the stove.) 7. Check on/taste it every few minutes and remove from heat when the broth has thickened and beans have softened to your liking. 8. Check for salt again and serve ### Notes - if you don’t have an instant pot, soak the beans in water overnight (cover them by a couple inches in a bowl in the fridge) and then follow this recipe on the stovetop. It will take about 4 hours to get the beans soft. - This will produce pretty soft beans. If you want more control over the texture you can reduce the time in the instant pot by 5 or 10 minutes and then spend more time on the stove… it will just take longer - This basic formula works for any kind of bean, but you’ll have to adjust/experiment with the instant pot cook time - Alkaline water will yield more tender beans (theoretically) - You could sub chicken stock for something or all of the water if you have it. It will be even more delicious. - The quality of the beans and spices make a difference (the other ingredients not so much). I recommend buying those things from Rancho Gordo online or another high quality producer of available - You can sub out any ingredients for anything similar. Turkey necks or ham hocks are easy to buy in place of chicken. Other spices and veggies are probably delicious. Basically just make sure there’s enough water and everything else is flexible