With a grilled cheese sandwich, we’re putting a very modern spin on the traditional cream of tomato soup. This straightforward soup won’t be entirely tomato-based because we’re using fresh tomatoes that are at the height of their vine-ripened sweetness.
| Prep Time: | 5 mins |
| Cook Time: | 50 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- ¼ cup vegetable oil
- 1 medium white onion, chopped
- 2 cloves garlic
- 1 teaspoon dried Mexican oregano
- 1 pound dried pinto beans
- 8 cups water
- 2 teaspoons salt
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, garlic, and oregano; cook for 5 minutes. Add beans and water; stir. Close and lock the lid. Choose high pressure and set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes.
- Remove the lid and check a bean; if not yet tender, close and lock the lid and cook another 5 minutes at high pressure.
- Drain beans, reserving 2 cups of liquid. Return beans to pot and add salt and 1 cup reserved liquid. Puree using a stick blender, adding additional cooking liquid as needed. Keep warm using the slow cooker function.
Reviews
Made as directed. Perfect!
I have made this 3 times now because I liked the flavor and they are easy! However all 3 times my beans have not been cooked enough after even the extra 5 minutes as suggested. Today I cooked them for 50 minutes right to start, let them natural release which took about 20-25 and they were perfect!
Made as written. Perfect consistency with 1 cup liquid. Left it a little chunky the way we like. BUT the oregano flavor was too strong. Next time will use less oregano and a lot more salt!! Very easy to make. I will make again adjusting to our tastes. It’s a keeper!
Turned out good.
Excellent recipe. I soaked the beans overnight though. The leftover broth was perfect for minestra.
Loved using the Instant Pot to make this recipe! So simple for your basic refried beans and the directions were spot on. I just mashed the beans instead of using the immersion blender because we do like some texture. I felt as written it could use more salt or seasoning. I ended up adding a little Rotel and continued to mash. It did seem like there was too much liquid, but let it sit as Soup Loving Nicole indicated in her review and the beans were perfect. Thanks for the recipe!
I like the recipe! I never tried making beans from scratch and followed this recipe. The refried beans came out great. Very tasty. Thanks for sharing! And, I really like this webite. Been using it for years.
Great method for making homemade beans. Quick and easy.
Made it just like the recipe says. The texture and flavor are great.
1.12.19 I started off adding 1/2 cup of the bean liquid, and adding more until I reached the consistency that we like. We like our refried beans a little chunky, so I didn’t blend them until totally smooth. The only change I made was substituting one teaspoon of the salt with a teaspoon of Goya® Adobo Seasoning (one of my favorites for Latin recipes) which really elevated the flavor. Also, we’re pepper fans, so I did give these beans a pretty healthy grind of fresh peppercorns. They turned out delicious, and this was so very easy! I love finding recipes for my Instant Pot® that are outstanding, and these beans are in that category!
I’m a beginner but these turned out okay. Next time I’ll use more seasoning though, there were a little bland.
This was perfect and quite impressive. I hand mashed mine instead of using a stick blender because I wanted some texture. I panicked at first when I added a cup of the cooking liquid because they were quite runny. Give them 5 minutes and they will set up to the perfect texture. I do feel they could use more seasoning other than just salt but I am still giving this 5 stars. The method is spot on! Thanks for sharing!