4 cups of dried pinto beans

2 tsp salt

2 tsp cumin

3 cloves minced garlic

8 jalapeno slices

1/2 tsp black pepper

water

1 piece of *Kombu “It is a seaweed rich in iodine.”

The night before rinse beans in water. Cover with water in a large pot at least 1 inch above the beans. Cover and let sit overnight. 

The next day transfer beans to the Instant Pot and add water to cover by an inch. Add spices and set the Instant Pot to the bean mode setting for 20 minutes. If you don’t own an Instant Pot then add to a crock pot for 8 hours.

Eat as is OR to make them refried place them in a pot on the stove top with grapeseed oil and cook stirring constantly until they are mashed and look refried (about 40 minutes). These beans have such a yummy flavor! 

Enjoy!

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