How to cook flavorful healthy vegan Mexican Pinto Beans using dry beans! A Simple easy recipe that can be made on the stovetop or in an Instant Pot. A delicious addition to your Mexican Feast, or weekly meal prep. It can be made ahead! Allow 6 hours of soaking time.
Feel free to substite 1-2 canned chipotle peppers (chopped) instead of the dried Mexican chili. Or leave out both for a milder version. Or experiment with other dried Mexican chilies taking not of heat level. One Guajillo chili makes this MEDIUM SPICY.
You could also use a little smoked paprika for the smoky flavor without the spiciness.
INSTANT POT: Cook according to above, using the saute function for sauteeing. Reduce water to 4 cups. Pressure cook the soaked pinto beans on high for 25 minutes, naturally release. If you’d like to reduce liquid further, cook on saute function for a few minutes until it thickens up.
HAM HOCK: Feel free to add a smoked ham hock to the top of the simmering beans. After it’s tender, shred the meat and stir into the beans.
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