Organic Pinto Beans

Ingredients

• 3 cups organic dry pinto beans
• 1 large organic yellow onion, diced
• 2 organic shallots, minced
• 6 cloves organic garlic, smashed and chopped
• 2 tbsp organic cold-pressed olive oil
• 7 cups Organic Homemade Chicken & Vegetable Broth (see recipe)
• 4 organic bay leaves
• 1½ tbsp organic smoked paprika
• 1½ tsp organic dried Mexican oregano
• 1½ tsp organic dried thyme
• 1½ tsp organic garlic powder
• 2 tsp Himalayan salt
• 1½ tsp organic coarse black pepper
• ¾ tsp organic red chili pepper flakes

Method

1. Sort through the dry beans, removing any small stones or broken beans, then rinse well and drain.
2. Set the pressure cooker to sauté. Sauté the onion and shallots in the oil 4 to 5 minutes, add the garlic for 1 minute, then add the smoked paprika, oregano, thyme, garlic powder, black pepper, and chili flakes and let them bloom 30 seconds.
3. Deglaze with a splash of broth, then add the remaining broth, the beans, and the bay leaves, keeping the volume at or below the pot’s halfway mark. Pressure cook on high 45 minutes, followed by a 20-minute natural release.
4. Discard the bay leaves, stir in the salt, and mash about ½ cup of the beans back in. Let sit uncovered 5 to 10 minutes to thicken into a velvety texture. Taste and adjust the salt.