Recipe Keeper - FRIJOLES (MEXICAN-STYLE PINTO BEANS)

1. Place the beans in a large bowl and cover with a generous amount of cold water. Soak for 15 minutes. Drain the beans in a colander and rinse with fresh water. (Optional) 2. Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the olive oil. Once the oil is hot, add the onion and bell pepper. Season with a pinch each of salt and black pepper and cook for 4 to 5 minutes, stirring occasionally. Add the jalapeños and garlic and cook for 1 minute, stirring frequently to prevent burning. Select the Cancel setting. 3. Add the soaked and drained pinto beans, vegetable broth, chili powder, cumin, oregano, smoked paprika, cayenne (if using), bay leaves, 2 teaspoons salt, and black pepper to taste. Stir well to combine. Top the mixture with the crushed tomatoes but do not stir, allowing the tomatoes to sit on top (this prevents the tomatoes from blocking the Instant Pot's heat sensor and burning). 4. Secure the lid and set the Pressure Release to Sealing. Select the Bean/Chili setting at high pressure and set the cook time to 50 minutes. 5. Once the 50-minute timer has completed and beeps, allow a natural pressure release. 6. Open the pot, stir the beans, and discard the bay leaves. Add the cilantro and taste for seasonings, adding more salt as needed. Garnish the beans as desired.