Makes 8-10 Servings (freezes great)
2 Cups Dried Pinto Beans
1 Cup Chicken Stock
1 Tbsp Adobo Lime
3 Slices of Bacon, Diced
2 Jalapeños, Diced
1/2 Onion, Diced
Water
Preparation:
Heat your Instant Pot to Sauté. Add the diced bacon and sauce to crisp up and release some of the fat. Add the jalapeño and onion, sauce till soft and fragrant.
Add the chicken stock, deglaze the bottom on the pan by scraping anything stuck to the pan.
Rinse the beans under running water to remove any impurities. Add to the pot along with the Adobo Lime. Add enough water so that the beans are covered by at least 2 inches.
Set the Instant Pot to High pressure for 45 minutes. Then after the timer beeps, allow pressure to release naturally. Takes 20-30 minutes….
This recipe is soo simple, soo inexpensive and so delicious that you will never buy beans in can again!
I served my beans with a Grilled Spatchcocked Whole Turkey and Mexican Baked Rice. Fun fall flavors...
Enjoy!