64 lines
1.6 KiB
TeX
64 lines
1.6 KiB
TeX
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\documentclass[10pt,letterpaper]{article}
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\usepackage[utf8]{inputenc}
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\usepackage{amsmath}
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\usepackage{amsfonts}
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\usepackage{amssymb}
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\usepackage{gensymb}
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\usepackage{units} % Get nice fractions
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\author{Kenneth John Odle}
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\title{Instant Pot Pinto Beans}
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\begin{document}
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\begin{LARGE}
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\textbf{Instant Pot Pinto Beans}
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\end{LARGE}
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\hrulefill
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\bigskip
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This recipe was tested using a six-quart Instant Pot Duo SV. I have also used this same technique for black beans. This should work for most beans, with the exception of split peas and chickpeas.
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\bigskip
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\begin{large}
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\textbf{Ingredients}
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\end{large}
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\begin{itemize}
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\item 2 cups dried pinto beans
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\item 4 cups water
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\item 1-2 pickled jalape\`{n}o peppers
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\item \nicefrac{1}{2} cup diced onion
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\item 1 tsp ground cumin
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\item 1 tsp granulated garlic
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\item 1 tsp chili powder
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\item 1-2 Tbs oil
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\end{itemize}
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\medskip
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\begin{large}
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\textbf{Method}
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\end{large}
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\begin{enumerate}
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\item Sort the pinto beans and rinse them.
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\item Set the Instant Pot to "saut\'e" and add the oil.
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\item When the oil begins to shimmer, add the onions and saut\'e, stirring constantly, until translucent. Do not allow them to brown.
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\item When the onions are soft, add the spices and jalape\~{n}os and stir to combine.
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\item Add all ingredients to inner pot and stir to combine.
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\item Pressure cook on high for 35 minutes.
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\item Natural release for ten minutes.
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\item Perform a quick release.
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\end{enumerate}
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\bigskip
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\begin{large}
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\textbf{Notes}
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\end{large}
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\begin{itemize}
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\item These are good as is, but I like to run a potato masher through them for a minute to break up some of the beans.
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\end{itemize}
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\end{document}
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