Frijoles de la Olla
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
Servings Prep Time
6-8Servings 5minutes
Cook Time
30minutes
Servings Prep Time
6-8Servings 5minutes
Cook Time
30minutes
Ingredients
Dry ingredients
  • 1teaspoon sea salt
  • 2tablespoons dried garlic
  • 1/3cup dried onion
  • 2teaspoons Dried Mexican oregano
  • 3cups dried pinto beans
For cooking and serving
  • 6cups vegetable brothor water
Instructions
Preparation:
  1. Layer the dry ingredients in the jar in the order listed.
To Cook:
  1. 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.