INGREDIENTS:
- 2 pounds dry pinto (or black) beans
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 Tablespoon cumin
- 1 teaspoon pepper
- 1 1/2 Tablespoons salt
- 8 cups warm water
INSTRUCTIONS:
- Rinse beans (or let them soak overnight for easier digestion)
- Put the all ingredients above in Instant Pot and give a quick stir.
- Cook on manual/high pressure for 35 minutes.
- If you want them mashed/refried, take a potato masher and go to town.
**For crockpot, increase water to 10 cups and cook on high 4 hours, then low for 2 hours.
