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Vanilla-Scented Rice Pudding
Frijoles de la Olla
| By : |
Sweet pinto beans simmered in a rich, garlicky broth are comforting and make a delicious complete meal. I adapted the recipe from vegan chef Roberto Martin’s book, Vegan Cooking for Carnivores. Preparing the meal in a jar ahead of time makes it really easy to whip up this dish. It borders on a soup, which I love, and gets better after it sits for a while.
Jar size: 3½ to 4 cups
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
6-8 Servings
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Ingredients
Dry ingredients
- 1 teaspoon sea salt
- 2 tablespoons dried garlic
- 1/3 cup dried onion
- 2 teaspoons Dried Mexican oregano
- 3 cups dried pinto beans
For cooking and serving
- 6 cups vegetable broth or water
Ingredients
Dry ingredients
For cooking and serving
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Instructions
Preparation:
- Layer the dry ingredients in the jar in the order listed.
To Cook:
- Place all of the jarred ingredients into the Instant Pot. Add
6 cups of vegetable broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “sealed” position. Pressure Cook on high for 30 minutes. Allow the steam pressure to release naturally for 20 minutes.
Recipe Notes
Serving Tip: These beans are especially delicious when contrasted with a fresh pico de gallo salsa and sliced avocado or sour cream.
Pamela Ellgen is a food blogger at Surfgirleats.com and cookbook author of Mastering Meal Prep, Sheet Pan Ketogenic, Cast Iron Paleo, and Soup & Comfort. Her work has been featured in Outside Magazine, TODAY food, Healthline, Huffington Post, Edible Phoenix, and The Portland Tribune. When she’s not in the kitchen, Pamela enjoys surfing, practicing yoga, and playing with her kids. She lives in California with her husband and two children.
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Wonderfully easy to follow but i would add extra time (about 5min.) to the beans. This came out firm to bite and im used to beans being completely soft and mashable with a fork.