1 1/2 cups pinto beans
1 tbsp. + 2 tsp olive oil
2-3 cloves of garlic, peeled and minced
1 tsp salt
6-8 whole black peppercorns
3 cups of water or stock
- Soak the beans in 8 cups of water overnight in the refridgerator. Rinse the beans.
- Pressure cook beans, 3 cups of water, garlic, salt and pepper for 20 mins. Open and check if the beans are mashable. If not, pressure cook for another 15 mins.
- Remove bay leaves and mash the beans with a spoon or a potato masher. I like chunks of beans in my soup. You can choose to process it to a more soupy consistency.
- Adjust for salt and pepper. Garnish with coriander.