Ingredients:

  • 1 pound (450 g) Dried Pinto Beans, rinsed and picked over (no soak)
  • 6 cups (1.4 Litres) Low-Sodium Chicken or Vegetable Stock
  • ½ large Onion, roughly chopped
  • 4 Garlic Cloves, peeled and smashed
  • 1 ½ teaspoons (7.5 ml) Fine Sea Salt
  • 1 teaspoon (5 ml) Ground Dried Cumin
  • ½ teaspoon (2.5 ml) Dried Oregano (Mexican preferred)
  • 2 tablespoons (30 ml) Lard or good quality high-heat oil
  • ½ cup – 1 cup (120 ml – 240 ml) Reserved Bean Liquid
  • 1 tablespoon (15 ml) Fresh Lime Juice

Instructions:

  1. Prepare Beans: Rinse the dry pinto beans thoroughly and pick out any small stones or debris. Set aside.
  2. Load the Pot: Add the rinsed beans, the stock/broth, roughly chopped onion, smashed garlic, salt, cumin, and oregano directly into the Instant Pot insert.
  3. Pressure Cook: Secure the lid, ensure the vent is set to Sealing, and cook on High Pressure for 40 minutes (for unsoaked beans).
  4. Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally (NPR) for 15 minutes. After 15 minutes, manually release any remaining pressure (QR) by carefully turning the venting knob.
  5. Strain and Reserve: Carefully strain the beans through a colander set over a large bowl. Crucially, reserve the cooking liquid (pot liquor)—this is essential for texture and flavour later. Discard the onion and garlic pieces.
  6. Refry Prep: Wipe the Instant Pot insert dry and return it to the unit. Press the Sauté function (Normal setting).
  7. Sauté the Fat: Add the lard (or oil) to the hot pot. Once melted, add about half of the cooked beans back into the pot.
  8. Mash: Using a potato masher, begin mashing the beans directly in the pot. Mash them to your desired consistency.
  9. Adjust Consistency: Gradually stir in the remaining beans and add the reserved cooking liquid, a quarter cup at a time, until the beans reach a thick, scoopable, creamy texture.
  10. Simmer and Season: Let the beans simmer on Sauté for 3–5 minutes, stirring constantly, until the liquid has reduced and they are bubbling gently. Taste and add more salt if needed.
  11. Final Brightness: Stir in the fresh lime juice just before serving. Turn off the Instant Pot and serve hot.