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|By :Meals in a Jar Cookbook by Pamela Ellgen|
|Browse Category||Soups, Stews & Broths|
|Diet||Gluten Free, Vegan|
|Cooking Technique||Pressure Cook|
|Main Ingredient||Garlic, Onion, Pinto Beans, Vegetable Broth, Water|
|Prep Time||5 minutes|
|Cook Time||30 minutes|
For cooking and serving
Serving Tip: These beans are especially delicious when contrasted with a fresh pico de gallo salsa and sliced avocado or sour cream.
Pamela Ellgen is a food blogger at Surfgirleats.com and cookbook author of Mastering Meal Prep, Sheet Pan Ketogenic, Cast Iron Paleo, and Soup & Comfort. Her work has been featured in Outside Magazine, TODAY food, Healthline, Huffington Post, Edible Phoenix, and The Portland Tribune. When she’s not in the kitchen, Pamela enjoys surfing, practicing yoga, and playing with her kids. She lives in California with her husband and two children.
Wonderfully easy to follow but i would add extra time (about 5min.) to the beans. This came out firm to bite and im used to beans being completely soft and mashable with a fork.