HOW TO MAKE INSTANT POT PINTO BEANS | AT HOME WITH ROMA

Happy Cinco de Mayo! Here’s a family favorite recipe I created to make a really easy pot of Pinto Beans. When we lived in Vancouver, BC we’d head to Bellingham every other weekend to get authentic LA tacos. I tried every taco joint in Bellingham, WA and hands down Tadeos on Holly Street was true LA grub. I met the owner and it turns out he was from LA! His beans were out of this world so I asked him for his recipe but he said it was a secret - BUT- he did tell me that there was a jalapeño involved. I played around with various ways to make it, and finally figured it out. They taste the same as his!
✅1lb of dry pinto beans washed and drained.
✅1 large onion chopped.
✅1 large jalapeño pepper.
✅1 Tbsp salt.
✅6 cups of water.
✅Add all of this to your IP, set on beam setting for 50 minutes and that’s it! You can let it release naturally or do a quick release. Add some Sriracha or Tapatio and a pat or butter to your bowl of beans and enjoy!
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Note: for brekkie I LOVE refried beans with easy over eggs. If you have a Magic Bullet, or small blender, add a scoop of beans with a little bit of the liquid and blend for 5-10 seconds. If it’s too runny add more beans. If it’s too thick add more bean liquid. Then add a bit of oil to your pan, or better yet, make bacon first and then with the leftover bacon grease heat that up and then after you’ve made your eggs in your bacon grease, then remove the eggs and add the beans and heat them up, throw a bit of cheese on top to melt, transfer to your plate and then add the eggs over that. It’s a Mexican Fiesta in your mouth. Why not celebrate CINCO DE MAYO every damn day of the year?
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