65 lines
1.6 KiB
TeX
65 lines
1.6 KiB
TeX
\documentclass[10pt,letterpaper]{article}
|
|
\usepackage[letterpaper, margin=1in]{geometry}
|
|
\usepackage[utf8]{inputenc}
|
|
\usepackage{amsmath}
|
|
\usepackage{amsfonts}
|
|
\usepackage{amssymb}
|
|
\usepackage{gensymb}
|
|
\usepackage{units} % Get nice fractions
|
|
\author{Kenneth John Odle}
|
|
\title{Instant Pot Spicy Pintos}
|
|
\begin{document}
|
|
\begin{LARGE}
|
|
\textbf{Instant Pot Spicy Pintos}
|
|
\end{LARGE}
|
|
|
|
\hrulefill
|
|
|
|
\bigskip
|
|
|
|
This recipe was tested using a six-quart Instant Pot Duo SV.
|
|
|
|
\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, chopped
|
|
\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 a few times to break up some of the beans.
|
|
\end{itemize}
|
|
|
|
|
|
\end{document} |