1/2 pound fresh (Mexican) chorizo sausage
1 small onion, diced (about 1 cup)
2 cloves garlic, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 bay leaf
1 teaspoon salt
1/2 pound dried pinto beans
4 cups water or chicken broth (**more if cooking stovetop)
Garnish: cilantro and/or lime wedges
Using the ‘saute’ function on your Instant Pot (or using the ‘stove + large pot’ function on your stove 😉 ) cook the chorizo and onions together for a few minutes until the chorizo is crumbled up a bit and nearly cooked through.
Add the garlic and stir for a few seconds.
Add remaining ingredients. For Instant Pot, switch function to ‘beans’ and seal the lid. Cook for 30 minutes on high pressure. For a regular pot on the stove, add remaining ingredients and cover. Turn heat to high and bring to boil. Then crack the lid and reduce heat; let beans simmer for about 2 hours. **You will need to check them every 30 minutes to make sure they have plenty of liquid. Add more water or broth as needed**
Once finished cooking, allow pressure to release naturally. This will take 5-10 minutes. Stir the beans and taste for salt and add more if needed.
Stovetop instructions: the beans are ready when they are all tender and easy to squish between two fingers. Taste them for salt and add more if needed.
Like all beans, these get better each time they are reheated and they’ll keep in the fridge for a week. So eat your beans!