How To Make The BEST Pinto Beans Ever!

Beans and Cornbread - Old Fashioned - Be a Better Southern Cook!
Instant Pot Pinto Beans Vol 3 Cookbook
1 1/2 CUPS DRIED PINTO BEANS
PICK ONE OF THE FOLLOWING:
1) 4 CUPS WATER + 1 BEEF BOUILLON
(KNORR) OR 1 TBSP BOUILLON
GRANULES
2) 4 CUPS BEEF STOCK
3-4 OZ. COUNTRY HAM SEASONING MEAT
1/8 CUP OLIVE OIL
1/2 TSP. BLACK PEPPER (OPTIONAL)
Inspect your beans when removing them from the
package by pouring them by the handful into your
hand before dropping them into the pot. Take out
discolored beans, rocks, & clumps if present. Rinse
beans if they are store brand or appear dirty!
In an Instant Pot, cover beans with water/bouillon or
beefstock. Add oil, ham, and pepper. Water should be
2 inches higher than the beans.
Secure lid and close the pressure valve. Use the
multigrain setting: 40 min. on medium.
After the time is up and the pressure valve releases,
carefully remove the lid and turn your Instant Pot to
the sauté setting*. Cook until the liquid is just at the
top of the beans and ham. Turn off the heat and serve
hot!
*If you do not have a sauté setting, add the beans to a
large pot and cook on medium/high until broth has
reduced just to the top of the beans.

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