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instant-pot-spicy-pintos/instant-pot-spicy-pintos.tex

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+\documentclass[10pt,letterpaper]{article}
+\usepackage[utf8]{inputenc}
+\usepackage{amsmath}
+\usepackage{amsfonts}
+\usepackage{amssymb}
+\usepackage{gensymb}
+\usepackage{units} % Get nice fractions
+\author{Kenneth John Odle}
+\title{Instant Pot Pinto Beans}
+\begin{document}
+\begin{LARGE}
+\textbf{Instant Pot Pinto Beans}
+\end{LARGE}
+
+\hrulefill
+
+\bigskip
+
+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.
+
+\bigskip
+
+\begin{large}
+\textbf{Ingredients}
+\end{large}
+
+\begin{itemize}
+ \item 2 cups dried pinto beans
+ \item 4 cups water
+ \item 1-2 pickled jalape\`{n}o peppers
+ \item \nicefrac{1}{2} cup diced onion
+ \item 1 tsp ground cumin
+ \item 1 tsp granulated garlic
+ \item 1 tsp chili powder
+ \item 1-2 Tbs oil
+\end{itemize}
+\medskip
+
+\begin{large}
+\textbf{Method}
+\end{large}
+
+\begin{enumerate}
+ \item Sort the pinto beans and rinse them.
+ \item Set the Instant Pot to "saut\'e" and add the oil.
+ \item When the oil begins to shimmer, add the onions and saut\'e, stirring constantly, until translucent. Do not allow them to brown.
+ \item When the onions are soft, add the spices and jalape\~{n}os and stir to combine.
+ \item Add all ingredients to inner pot and stir to combine.
+ \item Pressure cook on high for 35 minutes.
+ \item Natural release for ten minutes.
+ \item Perform a quick release.
+\end{enumerate}
+\bigskip
+
+\begin{large}
+\textbf{Notes}
+\end{large}
+
+\begin{itemize}
+ \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.
+\end{itemize}
+
+
+\end{document}