Rio Grande Rice and Beans

It’s hard to imagine a more familiar dish than the pot of humble pinto beans that remains a staple in my relative’s homes. When developing this recipe, I learned how much my family’s recipes vary, from the ingredients we use to our methods of cooking. Some family members cook the beans in water, for example, while others add all of the seasonings to the beans right from the beginning of the cook time. My Memo Anita always used an olla de barro (clay pot), while other relatives use a stockpot, a Crock pot or a pressure cooker. If I had to share one recipe, whose would it be? Fortunately, all agreed that my mother’s pinto bean recipe is the best. She continues to make her beans in a slow cooker, and I’ve added an Instant Pot method. Though it uses the same ingredients as my mother’s, an Instant pot greatly reduces the amount of cooking time. You will find the beans to be just as rich and creamy with this method.