Eosinophilic Esophagitis Friendly Instant Pot Pinto Beans
Total time1 hr 25 min
Prep time10 min
Cook time55 min
4.7(14)
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Learn more →Ingredients
6 servings
- 1 lb dry pinto beans
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp dried oregano
- ¼ tsp black pepper
- 1 bay leaf
- 5 cups water
- 1 tsp salt, plus more to taste
For serving
- 1–2 tbsp fresh cilantro, chopped (optional)
- lime wedges (optional)
Instructions
- 1
Pick through the dry pinto beans and discard any shriveled beans or small stones. Rinse under cold running water in a colander until the water runs clear.
- 2
Set the Instant Pot to Sauté (Normal). Add the olive oil and heat until shimmering, about 1 minute. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
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