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Plant Based Smokey Gouda Sauce
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
6-10 servings
|
Ingredients
- 1 cup dried pinto beans soaked in water overnight
- 1 cup Water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
Ingredients
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Instructions
- Pour your soaked beans into a strainer and rinse them thoroughly. Tap the strainer against the sink, allowing as much liquid to drain out of the strainer as possible.
- Add the beans, fresh water, garlic powder and onion powder to the Instant Pot and stir. Lock the lid into place and set the timer for 20 minutes, using the manual setting.
- When the timer goes off, use the natural release method until all of the pressure is out of the Instant Pot. Take off the lid, add the salt and allow the beans to cool for about 10 minutes.
- Transfer the beans and the remaining liquid to your food processor and process until totally smooth.
Recipe Notes
A true modern hippie, Molly lived in a teepee as a wee one, then moved into an adobe house that her parents built by hand. They didn’t have indoor plumbing growing up, so it was outhouse city until she moved away for college. While she still has the free spirit, she also has a love affair with her Instant Pot, Netflix and indoor plumbing.
Molly holds a certificate in plant-based nutrition from Cornell University in conjunction with the T. Colin Campbell Foundation. For over a decade she has been working in the plant-based field, and is overjoyed that so many people are turning to a Whole Food Plant Based diet. She would love to help you on your journey too!
You can join Molly’s community through her Facebook group “Clean Food Dirty Girl” and her email on her blog!
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These are easy to mske and teally delicious.
Anazing! I am addicted to these with some ff Greek Yogurt! yum!!
Excellent! I added a little more salt and a little chili powder.
Sounds good! It’d be great to include quantities in the ingredints list – for us newbees…
These are great and guiltless!
Super rasy and tasty!
Mine came out tasting yummy, but very runny. Not sure if this is user error or an issue with my machine.
Used black beans, turned out a touch soupy but great!
These taste great and are so easy to make! My kids loved them. I’m never buying canned refried beans again!!
Didn’t believe these could be THAT good until I made them. Added cumin, oregano, cayenne, paprika in pinches up to 1/2 tsp. Served in tacos with vegan queso, lettuce and tomatoes. Amazing!
I don’t pre-soak my beans (the beauty of your Instant Pot). Plus, I saute two freshly minced garlic wedges and half a medium cut onion in 1 Tbl of olive oil. Then I add two medium cut red / yellow / green bell peppers, and 1/2 tsp of salt and pepper. Follow the rest of the recipe and you’re done in 40 mins!
Much quicker than my overnight recipe I used at a Mexico City Tacos where I worked while college! 🙂
Delicious! If it turns out a little runny (moisture content of beans can vary), sauté on low until the consistency is right.