Mexican Charro Beans

Ingredients

1 yellow onion, diced
1 red bell pepper, diced
2 jalapeños, seeded and diced
2 lbs. dry pinto beans
1 15 oz. can tomato sauce
2 cups veggie broth
¼ cup chili powder
1 tablespoon dried oregano
1 tablespoon minced garlic
2 teaspoons ground cumin
3 bay leaves
water, to fill line (~5 cups)

To Serve

WYW Salsa or Guac
tortilla chips

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Method

Add all of the ingredients to a 6-quart Instant Pot or pressure cooker. Set to high pressure for 45 minutes with a 15 minute natural release for al dente beans. Set to high pressure for 1 hour with a 15 minute natural release for softer beans.

Top with any WYW Salsa or Guac. Enjoy with homemade tortilla chips to really take it up a notch. Enjoy!

Mexican Charro Beans

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