Monthly Archives: April 2018
I just love Mexican whole pinto beans. You know the kind you get at those real authentic Mexican restaurants?
Well, come to find out they are not all Vegan. Some use an animal stock, either chicken or beef. This recipe has the same great taste as the authentic ones but they are totally Vegan.
Vegan Gourmand’s Vegan Whole Beans
2 cups dry Pinto beans rinsed well and checked for rocks
32 oz filtered water
1 med. sweet onion coarsely chopped
1 tsp ground cumin
6 Lg garlic cloves pressed or finely chopped
1 tsp salt
½ teaspoon smoked paprika
Combine all ingredients in an electric pressure cooker and cook on high pressure for 40 min.
Then release pressure and stir.
Start pressure cooker again, cook on high pressure for 10 min. more.
Release pressure stir and enjoy.
Note: I sometimes add leftover salsa to my beans before cooking them, as I did in the batch of beans pictured above.