I’ve been making this recipe for years in the slow cooker. It’s one of my favorites, because you get a lot of bang for your buck and for your time. Using the Instant Pot makes it really easy too. Not that the slow cooker is hard to use, but the Instant Pot (or any pressure cooker) makes it faster.
This recipe makes a lot and that’s a good thing! Freeze the beans in 1-2 cup quantities, depending on your family size. You can use them just like you would canned black beans. A quick thaw int he microwave and they’re ready to be added to:
- casseroles or soups
- mash them to make “refried” beans
The kids love having these in the freezer for a quick snack or late meal. Grab a tortilla, cheese and any other fixings you like and you have a healthy, quick meal.
Since I’ve made these a number of times, I’ve learned that you can substitute for the diced jalepeno. I don’t always have a fresh pepper on hand, so I’ve used a can of diced green chilies or diced jalapeno instead. Any of these options works fine.
- 1 lb. dry pinto beans
- 1 lb. dry black beans
- 10 big cloves garlic, crushed
- 2 onions, diced
- 4 oz can diced green chilies or diced jalapeno
- 1½ tsp. cumin
- 2 Tbs. Kosher salt
- 1 Tbs. black pepper
- water - enough to cover the beans, but no higher than half way mark on pot
- Sort and rinse beans. Place in the instant pot.
- Add remaining ingredients to the pot.
- Set manual cook time for 25-30 minutes, depending on how soft you like the beans.
- Do a natural pressure release.
- Mash or keep them whole.
- Can be frozen for later use.