3 Cups of Pinto Beans (Soaked for 4 hours and drained)
1 Large White Onion, Peeled and Chopped
1 Each Red Bell Pepper + Jalapeno Pepper, Chopped
4 Cloves of Garlic, Minced
9 Cups of Vegetable Broth
½ Teaspoon Each of Chili Powder + Ground Cumin
Salt/Pepper to Taste
Cilantro Leaves, Optional
Instructions
After beans have been soaked for 4 hours and drained, place into the Instant Pot along with all the ingredients and stir to combine. Cover and cook on the Bean/Chili setting for 20 minutes. Release the pressure and strain the beans and vegetables reserving the broth.
Transfer the cooked beans & vegetables to a blender or food processor. Work in batches while adding as much liquid back into the pureed mixture as needed. Garnish with Cilantro Leaves if using.
Place into a bowl and serve. This makes 4 servings. Garnish with up to ¼ cup of Kraft Fat Free Shredded Cheese per serving will keep this at 1 SP per serving on the Blue and Purple Plans. On the WW Green Plan, it is 14 SP per serving.
Recipe by Dee Dee Does at https://deedeedoes.com/healthy-easy-instant-pot-dump-dinner-recipes/