- 2 pounds pinto beans, dried
- 12 cups water
- 2 tbsp Magic Flavor Dust
- 1 tbsp oregano
- 1 tbsp fat or oil lard, bacon grease, olive oil, or coconut oil
- 1-2 tbsp jalapeños jarred
- 1-2 tbsp jalapeño liquid from jar
- Sort and rinse dried beans. Note: These can be cooked immediately, but even if you only have 20 minutes to soak them, the final product will be more consistent, with less of a chance of having any crunchy beans.
- Place beans into the Instant Pot insert. Add water, Magic Flavor Dust, oregano, and oil or fat.
- Check the seal and close the lid of the Instant Pot.
- Make sure Steam Release Valve is set to [Sealing].
- Set pressure cooking program to [Bean/Chili] or [Pressure Cook] or [Manual].
- Make sure pressure level is set to High Pressure by pressing the [Pressure] button.
- Adjust the cooking time to 35 minutes by pressing the [+] or [-] buttons.
- When pressure cooking time is finished, allow pressure in pot to Naturally Release for at least 10-15 minutes before manually releasing remaining pressure.
- When float valve drops, signaling that no pressure remains inside the pot, open it up with steam going away from your face.
- Taste for seasoning and add salt, if necessary.
- Remove and reserve one to two cups of cooking liquid.
- Using a potato masher or immersion blender, carefully mash beans until they are your preferred consistency.
- Remove a serving for the non-spicy people in your family and add finely chopped jalapeños and jalapeño liquid, stirring well.
- Alternatively, these beans can be served as a soup or a side, like charro beans.
- Leftovers freeze perfectly in a ziptop bag; freeze flat.