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By :Meals in a Jar Cookbook by Pamela Ellgen |
Course | Soup |
Cuisine | Mexican |
Difficulty | Easy |
Browse Category | Soups, Stews & Broths |
Duration | 30-60 min |
Diet | Gluten Free, Vegan |
Cooking Technique | Pressure Cook |
Main Ingredient | Garlic, Onion, Pinto Beans, Vegetable Broth, Water |
Prep Time | 5 minutes |
Cook Time | 30 minutes |
Servings |
6-8 Servings
|
Ingredients
Dry ingredients
For cooking and serving
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Serving Tip: These beans are especially delicious when contrasted with a fresh pico de gallo salsa and sliced avocado or sour cream.
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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.
Perfect !!
What if beans are pre-soaked?
beans came out great! I added an extra 5 mins as the recommendation from one of the reviewers, beans came out perfect!
The recipe calls for a jar size of 3.5-4 cups, but calls for 6 cups of water/broth and all the other ingredients, how does that equate? Also, why not just put everything directly into the pot and skip the jar?
I replaced vegetable broth wuth chicken broth and worked great, so you may give it a try. No cummin for me…