In which I think I’ve successfully copied my favorite canned chili beans, which I can’t find in my local grocery.

1 c. dry pinto beans, picked over
3 c. water
1-2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. onion powder
a glug of vegetable oil

Cook in an Instant Pot under high pressure for 25 minutes, followed by natural pressure release.

Remove about half a cup of the bean liquor to a bowl, cool a bit, and whisk in 2-3 tbsp. chickpea (or wheat) flour. When smooth, return to the pot. Next, add:

1 tsp. ground cumin
1 tbsp. ground ancho chili powder
1 tsp. chili powder (the American-style blend)
1-2 tsp. apple cider vinegar, or to taste

Bring to a boil, stirring constantly, to thicken, and then immediately reduce to a simmer. If the sauce is still too thin, simmer gently to reduce to desired thickness.

Serve over toast topped with cheddar and  maybe a poached egg (this is a favorite breakfast of mine, for some reason), or use as a bean dip with tortilla chips, as a taco filling, or just eat as a bowl of vegetarian chili with your desired sides or toppings.

(This is an attempt to copy Kuner’s Chili Beans.)