Pumpkin Pinto Beans

One of my top 3 pressure cooker bean recipes! Think of a pumpkin soup, but then up it some more.

I like to keep it simple and eat with some rice and protein but you can eat however you like.

This was one of my Grandmas classics and I love making it to think of her. I hope she will bring a some smiles and happy tummies to your home like she did ours.

Bonus: this is a great to make in bulk and freeze in smaller portions for when you don’t have to cook. 😁

Ingredients:
- 500g dried pinto beans
- 1 large brown onion
- 5 Garlic Cloves
- 3 bay leaves
-1/4 of a pumpkin
-1/2 cumin powder
-1/2 tsp coriander seed powder
-1/4 tsp black pepper
- salt to taste
- 1/4-1/2 bunch of chopped coriander or parsley or both

Soak the beans for an hour before putting it in the pressure cooker to help avoid bloating but not necessary.
In a pressure cooker, sweat the garlic, onion and bay leaves in olive oil and salt until soft and fragrant.
Add the chopped pumpkin, spices, beans and top up with water.
Cook for 40 minutes once the pressure begins.
Open the pot, add the chopped herbs and season with more salt if needed.
If the water has mostly evaporated, add more water and cook with the lid open for another 10 minutes.

Enjoy!

Change it up!

- add spinach or other leafey greens

- make more runny and turn it into a soup 

- add slow cooked meat to this like osso buco