this post was submitted on 03 Nov 2025
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Vegan Kitchen

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Beans (lemmy.today)
submitted 3 days ago by altphoto@lemmy.today to c/VeganKitchen@lemmy.world
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I've always liked pinto beans, usually "refried", which is when you cook the beans and then mush them to a paste. Some crazy folks will blend the beans to a paste. I'm OK with that, but my latest thing is high pressure instapot beans with mushrooms.

Yeah you heard it here first folks! For the lazy people like me...6 volumes of beans to 1 volume of dried mushrooms in the pot with condiments and salt to your taste. Set it for 1 hr and come back to a meal full of various textures and the good bean flavor we've come to love.

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[–] bassicvgyn@lemmy.vg 3 points 3 days ago

One thing I have been obsessed with is tomato bean soup. The recipe I base mine off is sopa tarasca, a Mexican dish that also uses a few ancho chiles. But you could use chile powder or omit that.

Anyways, I really like your idea of adding mushrooms and doing it in the pressure cooker. I might toss in a can of tomatoes and some onion and garlic. You could throw in other veggies too, like anything about to go bad. And add rice to really make it a meal. Beans and rice is so good when done right.