VEGAN PINTO BEAN RECIPES RECIPES

Steps:

• If you’re using dried pinto beans, tip them into a large bowl or saucepan, cover with cold water and leave to soak overnight. Drain the beans in a colander, rinse thoroughly, then tip into a pan and cover with plenty of fresh cold water. Set over a high heat, bring to the boil, then reduce the heat and simmer gently for 1 hour, or until soft. Drain and set aside to cool.
• Heat a splash of olive oil in a casserole or large saucepan and fry the onion, celery and garlic gently for 5 minutes until soft.
• Add the cumin and cinnamon, fry for 30 seconds, then stir in the chipotle paste and tomato purée. Fry for a further minute, then add the chopped tomatoes, stock cube and pinto beans.
• Pour in 200ml/7fl oz water, bring to the boil, then reduce the heat and simmer for 20 minutes. Stir in the sweetcorn and cook for a couple of minutes more to warm through. Season to taste.
• Spoon the stew into warmed bowls, then top with the jalapeños, soured cream and a pinch of smoked paprika. Serve with homemade tortilla chips for dipping.

Steps:

• Add all ingredients except the Toppings to the Instant Pot, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 50 minutes.
• When the time is up, let the pressure naturally release for 20 minutes, then quick-release the remaining pressure.
• Remove pork hock, slice any remaining meat from the bone and return to the pot.
• Serve warm topped with cilantro and tomatoes alongside cornbread or biscuits.