Restaurant Style Charro Beans!

🧂 Ingredients

• 1 1/2 cups dried pinto beans, soaked overnight
• 1 medium red onions, puréed
• 3 medium tomatoes, puréed
• 1 can Rotel (diced tomatoes and green chilies)
• 1 tablespoon Tex-Mex seasoning or other seasonings of your choice (such as cumin, oregano, or smoked paprika) (
• 1 tablespoon chili powder
• 6 cups vegetable broth  (Increase vegetable broth for more of a soupstyle)
• 1 jalapeno (optional)
• 1 large Bay leaf or 2 small
• Salt and Pepper to taste

Instructions

• 1 Drain and rinse the soaked pinto beans.
• 2 In a food processor, puree the tomatoes and red onion.
• 3 In the Instant Pot, add the puréed red onions and tomatoes, Rotel, Tex-Mex
  seasoning, chili powder, minced garlic, bay leaf, jalapeno, and any additional
  seasonings you prefer.
• 4 Add the soaked pinto beans and vegetable broth to the pot. Stir everything
  together. For soupier beans, add 8 cups veggie broth.
• 5 Close the Instant Pot lid and set the pressure valve to the sealing position
• 6 Cook on high pressure for 40 minutes
• 7 Once the cooking time is complete, allow for a natural pressure release for
  about 10 to 15 minutes.
• 8 Open the Instant Pot and give the beans a stir. If the consistency is too thin,
  you can use the sauté function to thicken the beans slightly.
• 9 Serve the charro beans hot with your favorite toppings, such as chopped
  cilantro, crumbled tortilla chips, diced avocado, or a squeeze of lime.
• 10 Storing Instructions:
• 11 Storing Instructions-Leftover charro beans can bestored in an airtight container
  in the refrigerator for up to 4-5 days.
• 12 You can also freeze the beans in portion-sized containers for longer storage.
  Thaw and reheat when ready to enjoy.

Nutrition Info