Chilean Porotos con Rienadas (Beans with Reins)- from Que Vida Rica

Chilean Porotos are so good because they are so simple. Not full of spices and multiple ingredients, just simple food for simple people. 'Tis a gift to be simple, tis a gift to be free'. It is warm and nourishing. 

I will never forget going to the little negocios (corner stores) and seeing the large green pumpkins sitting out with a knife for neighbors to slice off a chunk for their dinners. Since we don't have the green pumpkins here, I substitute butternut squash.

2 c. pinto beans (plus water to cover by 2 inches or so to soak overnight)

1 1/2 tsp salt
water or broth to cover again

1/4 tsp cumin (if desired)

1/2 tsp paprika (if desired)
1 Tbsp garlic (if desired)

1 whole onion, diced fine (if desired)

1/2 package spaghetti noodles

2 c. pumpkin cut into large cubes (or butternut squash)

Soak pinto beans in water overnight. About 2 hours before you want dinner, drain most of the water, and place beans in the Instapot. Fill again with water, or broth, to cover by 2 inches. Add the salt (if you used broth, decrease amount to 1/2 tsp), and then cumin, paprika, garlic, and onion (IF using these). It will taste fine with or without. 

Cook under pressure for however long beans take for you in an Instapot, usually 15-20 minutes. Mine is broken so I have to cook them longer for 90-100 minutes. The liquid left in the pot should not be more than an inch above the beans when done cooking. I usually boil or roast the pumpkin and noodles separate and then add them into the beans at the end.  Stir in the pumpkin and noodles and serve a ladle full to each person with beans, broth, a pumpkin chunk, and a bit of noodles. Simply delicious!

preferred beans for this