Ok, so …. not world famous. Just Josh’s favorite pinto beans he has ever eaten in his entire life that he really wants the world to know about!
These directions are for the instant pot, but could be adapted to stove top or crockpot. The secret here is the spices! And bacon. Also: I don’t eat garlic or onions. This recipe would probably be better with 1 tsp each of garlic and onion powders.
- 1 lb dry pinto beans
- 4 slices of bacon, chopped into pieces
- 1 Tbsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1-2 bullion cubes
- 8 cups water
Directions: Dump everything into the instant pot. Set for 45-50 minutes high pressure, and let natural release. Natural release takes for ev er, probably 45 minutes?. Also, takes awhile for it all to get up to pressure, so allow for 20-30 minutes there, too. All in all, it usually takes 1 1/2 to 2 hours, so plan accordingly.
Serve with corn bread (start this after the pressure cooking finishes, while it’s natural releasing … you got time), cheese cut into cubes (seriously, this is better than shredded cheese, you get “gloops” of cheese <- Josh’s word, he’s a writer, so it’s legit), and home made french fries.