Namjas creations

Instant Pot Refried Beans

Name: Instant Pot Refried Beans
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: Servings: 6 cups
Cuisine: latino
Ingredients: 1 pound dry pinto beans 2 cups; 2 teaspoons extra-virgin olive oil; 1 small yellow onion chopped into 1/4-inch dice; 1 jalapeno cored, seeded, and finely chopped; 3 cloves garlic minced (about 1 tablespoon); 4 cups low-sodium chicken stock or vegetable stock divided; 3 cups water; 2 bay leaves; 1 1/2 teaspoons kosher salt; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1/8 to 1/4 teaspoon cayenne pepper optional; For serving: queso fresco or shredded Monterey jack cheese diced tomatoes, diced red onion, chopped fresh cilantro, avocado (optional)

latino

Servings: 6 cups

servings

10 mins

active time

1 hour 20 minutes

total time

Start Cooking

Ingredients

1 pound dry pinto beans 2 cups

2 teaspoons extra-virgin olive oil

1 small yellow onion chopped into 1/4-inch dice

1 jalapeno cored, seeded, and finely chopped

3 cloves garlic minced (about 1 tablespoon)

4 cups low-sodium chicken stock or vegetable stock divided

3 cups water

2 bay leaves

1 1/2 teaspoons kosher salt

1 teaspoon ground cumin

1 teaspoon dried oregano

1/8 to 1/4 teaspoon cayenne pepper optional

For serving: queso fresco or shredded Monterey jack cheese diced tomatoes, diced red onion, chopped fresh cilantro, avocado (optional)

Directions

Place the pinto beans in a large colander. Thoroughly rinse them. Pick the beans over, removing any damaged or clearly misshapen beans and discarding them. Set the rinsed beans aside.

Turn a 6-quart (or larger) Instant Pot to SAUTE. Add the oil. Once the oil is hot, add the onion and jalapeno. Sauté for 2 minutes, then add the garlic and let cook just until fragrant, about 30 seconds. Add a few splashes of chicken stock and scrape along the bottom of the pot to remove any stuck-on bits of food (this will prevent a BURN warning). Add the remaining stock, water, bay leaves, salt, cumin, oregano, cayenne, and the rinsed and drained beans. Lightly stir to combine.

Seal the Instant Pot. Cook on HIGH (manual) for 45 minutes. When the 45 minutes of pressure cooking has finished, let the pressure release naturally for 25 minutes. Vent to release any remaining pressure. Carefully open the lid. The beans will be very liquidy.

Discard the bay leaves. Reserve 2 cups of the bean cooking liquid in a bowl or measuring cup, then drain the remainder. Return to the beans to the pot. With an immersion blender (or by hand with a potato masher), puree the beans until they reach your desired consistency, adding some of the reserved liquid as needed. (You can also scoop the beans into a blender in batches and puree them that way—be sure to let the beans cool somewhat first so that they do not splatter). Taste and adjust seasoning as desired. Sprinkle with any desired toppings, serve, and enjoy!

Notes

Refrigerate leftover beans or freeze for up to 3 months.

For easy portions: Let the beans cool COMPLETELY, then portion them into ziptop freezer bags labeled with the date. Seal the bags, removing as much air as possible, and squish the beans so that the bag lays flat. Freeze flat for simple storage. Let the beans thaw overnight in the refrigerator, then reheat gently on the stove with a splash of water or stock as needed to thin them back out.