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recipe by Pamela Ellgen
Sweet pinto beans simmered in a rich, garlicky broth are comforting and make a delicious complete meal. I adapted the recipe from vegan chef Roberto Martin’s book, Vegan Cooking for Carnivores. Preparing the meal in a jar ahead of time makes it really easy to whip up this dish. It borders on a soup, which I love, and gets better after it sits for a while. These beans are especially delicious when contrasted with a fresh pico de gallo salsa and sliced avocado or sour cream.Inspired by: https://recipes.instantpot.com/recipe/frijoles-de-la-olla/
recipe updated Feb 4, 2020