1 cup dried pinto beans, soaked for 8 hours & drained
3 cups water
1/2 cup chopped yellow onion
2 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
1/2 tsp salt
1. Combine beans, water,onion & garlic in Instant Pot. Secure lid & pressure cook on high for 20 minutes. Let pressure release naturally.
2. Drain the beans, reserving the liquid. In food processor place bean mixture, 1/2 cup reserved liquid, cumin, chili powder, & salt. Process on low until desired consistency.
3. Store leftovers in an airtight container for up to a week.
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