Instant Pot Recipe for Rubio’s Pinto Beans

Ingredients

• 2 cups dried pinto beans
• 2 T olive oil
• Water, enough to cover beans by 2 inches + plus more water for simmering if needed
• 2 T minced garlic
• 1 tsp. salt
• 1/2 tsp. coarse "table grind" black pepper

Directions

1. Rinse the beans well, sorting through them to discard any broken pieces, then add them to the Instant Pot with enough water to sit about 2 inches above the beans. Stir in the garlic, 1/2 tsp. salt, 1/2 tsp. black pepper, and 1 T olive oil. Secure the lid, choose MANUAL, set it to HIGH PRESSURE, and cook for 30 minutes.
2. Use the QUICK RELEASE method to let off the pressure, then take a look at the beans and test their texture. Dried beans don’t all cook at the same speed, so this recipe works best in stages rather than simply setting them for 45 minutes. If they are not tender enough to begin breaking down a bit, close and lock the lid again, return the cooker to high pressure, and cook longer; 15 minutes more was the timing used here, but decide based on how the beans feel after the first 30 minutes. Release the pressure again with the quick release method.
3. Mash the beans energetically with a potato masher until they are about 75% mashed, leaving some visible pieces for texture. Taste and adjust with more salt and pepper as needed; the original seasoning adjustment was 1/2 tsp. more salt and 1//4 tsp. more pepper. Stir in the remaining 1 T olive oil. If you want the beans looser, add a little more water, then use the saute or simmer setting for about 10 minutes, stirring frequently, until the beans turn creamy and thicken slightly. Serve hot. If reheating after refrigeration, a splash of water will loosen them back up.
4. For the stovetop version, soak the beans overnight in cold water, using enough to cover them by several inches. The next day, drain them, transfer them to a pan with fresh water, and add the garlic, 1/2 tsp. salt, 1/2 tsp. pepper, and 1 tsp. olive oil if you want it; the first T oil is optional when you are using a regular pan.
5. Bring the beans to a gentle boil, then simmer them uncovered for about 1 hour, adding a little water if the pot needs it. After an hour, begin checking the beans, and once they are tender enough to break apart slightly, remove the pan from the heat.
6. Mash most of the beans vigorously with a potato masher, keeping a few chunks in the mix. Taste and add more salt, pepper, and a little olive oil if desired. Stir in 1 cup more water, or less if there is already plenty of liquid in the pan, and simmer for a few minutes longer, until the beans are creamy and lightly thickened. Serve hot.