Frijoles de la Olla
30-60 min, 6-8 servings, contributed, cook 30 min, dried garlic, dried mexican oregano, dried onion, dried pinto beans, easy, gluten free, Meals in a Jar Cookbook by Pamela Ellgen, mexican, prep 5 min, pressure cook, sea salt, soup, vegan, vegetable broth
Ingreadient
- 1 teaspoon sea salt
- 2 tablespoons dried garlic
- 1/3 cup dried onion
- 2 teaspoons Dried Mexican oregano
- 3 cups dried pinto beans
- 6 cups vegetable broth
Direction
- Layer the dry ingredients in the jar in the order listed.
- 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.
