Pinto beans

INGREDIENTS 

2 cups soaked pinto beans 

5.5 cups water

6 tsp better than bouillon 

1/2 fire roasted tomatoes

1/2 tsp paprika 

1/2 tbsp onion powder 

1 tbsp garlic powder

1 tsp coconut sugar 

1/2 tbsp cumin 

pinch of pink salt 

2 bay leaves 

1 jalapeno chopped 

1 tbsp apple cider vinegar 

LET THE FUN BEGIN

Grab your pressure cooker and let it start. Add water and better than bouillon to a large bowl stir to combine to make veggie broth.
Add soaked beans, vegetable broth, spices, and remaining ingredients into your pressure cooker pot.
Stir until well combined.
Place the pressure cooker top and set to high pressure for 15-20 minutes.
Allow the beans to release steam naturally, do not remove the steam quickly.

NOTE: I soaked my beans overnight to reduce cook time.