Veganized Instant Pot Charro Beans

The Plantastic Vegan

I'm a Vegan trying hard to eat a Whole Food Plant Based No Oil diet. I like to try different bloggers recipes.

2 cups (1 lb) dried pinto beans, sorted and rinsed

5 cups water

4 garlic cloves, lightly smashed

1 tbsp Better than Bouillon base*

1 tsp salt, plus more

¾ tsp ground coriander

¾ tsp ground cumin

¾ tsp garlic powder

¾ tsp onion powder

¼ to ½ tsp cayenne pepper

1 small white onion, chopped

1 medium tomato, chopped

½ cup chopped cilantro

Add the water, beans, garlic, Better than Bouillon and salt to the Instant Pot. Set the pressure to high and let cook for 30 minutes. Then turn off the pot and let sit for 10 minutes longer. Release pressure at this time and remove lid.

Turn the pot on medium saute and add spices and cook for about 10 minutes stirring occasionally. If you have the slow cooker mode, change the setting to low slow cook and let it go for another 30 minutes to an hour. If you don't have the setting, turn the saute to low and stir occasionally.**

Add the tomatoes, cilantro and onion and cook for 5 minutes longer and then serve with additional tomatoes, cilantro and onion.

* Use any of the Better than Bouillon bases. I've used the No-beef, No-chicken and the Veggie and they all produced equally yummy results and I'm not sure I could tell the difference. The Organic Veggie flavor is oil-free and Costco has an Organic Veggie Low Salt version made exclusively for them. It's cheap and large!

*** You don't have to add the additional 30 minutes to an hour, but I feel it added to the overall flavor.

The recipe I used ➡️ www.bonappetit.com/recipe/charro-beans

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