1 tablespoonoil from sun dried tomatoessubstitute olive oil
1onionmedium, chopped
1carrotmedium, chopped
1celery stalkchopped
3clovesgarlic minced
1red chili pepperchopped
2bay leaves
1teaspoonoregano
1teaspoonsagechopped
½ teaspoonground cumin
½teaspoonsaltadjust to taste
¼teaspoonblack pepperadjust to taste
14oz diced tomatoes1 can, fire roasted works too!
14ozpinto beans2 cans rinsed, drained
2cups vegetable stock
2tablespoonsfresh parsleychopped, substitute with chives
Instructions
Set the Instant Pot to sauté mode. Add oil from sun dried tomatoes (or olive oil). Once hot, add chopped onions, carrots and celery and cook for 4 minutes, stirring occasionally until aromatic.
Add the red chili peppers, sun dried tomatoes and garlic. Stir and add oregano, sage, cumin, salt, pepper and bay leaves. Cook another minute.
Add canned tomatoes, give a stir a continue cooking until bubbly for another 2 minutes.
Add beans and vegetable stock, then add salt and black pepper to taste, and stir it well. Cover with the lid and set to sealing position. Then, cook on high pressure for 5 minutes.
Once cooked, do a quick release carefully. Check consistency of the soup. The beans should be well cooked, but not mushy.
Sprinkle fresh chopped parsley and serve hot!
Notes
If using dried pinto beans, add 2 cups to a bowl with cold water and soak for 15 to 30 minutes. Cook for 20 minutes in the Instant Pot first, and check the consistency. Cooking time may vary more or less depending on the age of the beans, new harvests usually cook faster!