Spice up your meals with this delicious Caribbean Pinto Beans recipe, cooked perfectly in the Instant Pot. Experience a whole new level of flavor, texture, and smell!
Why I Love It
This Is one of my grandmother’s classic recipes. Of all my family’s bean recipes, this is my favorite. It perfectly balances saltiness/sweetness/bitterness/sourness and the ideal creamy texture. This recipe can be found in my grandmother’s Limited-Edition Cookbook “La Cocina de Rossette”.
When I started my journey living abroad, I found myself craving this recipe. Each time I make this recipe, it takes me back home. Try it and let me know your thoughts in the comment below.
I hope you enjoy it as much as I do!
How to Make It
- Prepare the Beans: Soak the beans in water the night before. The next day, rinse and add to Instapot.
- Pressure Cook: Add the onion, the cubanelle pepper, the red bell pepper, the celery stick, garlic cloves, tomato paste, salt/pepper/sugar, oregano, and cilantro (or coriander). Cover in water, put the lid on, and close. Select Bean/Chili on Instapot and wait for it to finish cooking (30 minutes).
- Food Processor: When Instant Pot cooking time is done, let the pressure off before opening. From the Instapot, please take out the peppers, onions, celery, and cilantro and add it to a food processor with ¼ of the bean liquid (or ¼ cup of milk). Blend well until you have a creamy texture. When done, add the mixture back to the Instapot and mix well. This will give the beans a creamier texture and more flavor.
- Texture: If the beans are still too watery, press on Sauté mode on Instapot and cook for a couple of minutes until reduced to your preferred consistency.
- Serve: Great Side Dishes to combine with this recipe is Sweet Plantain and/or Avocado Slices