Pinto Beans and Corn Curry

 Pinto beans are also called as spotted beans or mottled beans. They come in red and white color. I have used white beans for this curry. You can substitute with red ones. Nutritional value for pinto beans is almost same as Black Beans; 15 gms of protein, 62% fiber, 20% iron and 245 calories per cup. If you haven’t tried pinto beans, this curry is a delicious way to add into your repertoire.

Ingredients:
1. Pinto Beans - 1 and 1/2 Cup Dry or 2 cans of 15 oz each
2. Corn - 1 Cup
3. Onion - 1 Medium
4. Tomato - 2 Medium
5. Garlic - 4/5 Cloves
6. Ginger - 1 Inch
7. Cilantro - 1/2 bunch
8. Curry leaves - 7/8
9. Cumin Seeds - 1 TSP
10. Muster Seeds - 1 TSP
11. Asafetida - 1 Pinch
12. Turmeric Powder - 1 TSP
13. Vegetable Oil - 1 TBSP
14. Garam Masala - 1 TSP
15. Green Chili - 1/2 if using Thai Chili
16. Salt - As per taste

Method:
1. Soak beans overnight in triple amount of water.
2. Start Instant Pot in Sauté mode for 5 min. Add vegetable oil. Once hot add muster seeds, cumin seeds, asafetida. Once the seeds start to sputter add curry leaves and onion.

3. Use a blender to blend in tomatoes, ginger, garlic and cilantro. It does not have to be purée. Once onion is translucent, add the mixture. Add turmeric powder, garam masala. Let it cook for a couple of mins. Now add corn. I have used frozen. You can use fresh cornels if you like.

4. Add in pinto beans. Also add 1/2 cup of water. You don’t need to add too much, enough to cover of the mixture. Close the lid, seal the vent. If using canned beans then set pressure cooker mode to 4 min. If using soaked beans then set pressure cooker to 12 min. 

5. Once the cooker sets off, let it cool naturally, say about 15 min. Add salt. The curry is ready to eat with rice, roti, naan.