Instant Pot Refried Beans
Posted: Thu Nov 02, 2023 2:12 pm
Now before some of you turn your nose up at it because it's being done in an Instant Pot, it's quick, easy, and good. This recipe is for 2# of beans. I like to mix my beans, 1# pinto, 1/2# small reds, and 1/2# white beans.
Instant Pot Refried Beans 2 Pounds
Ingredients
2-pound dry pinto beans—4 cups
4 teaspoons lard
1 yellow onion — chopped into 1/4-inch dice
4 jalapenos—cored, seeded, and finely chopped
6 cloves garlic—minced (about 1 tablespoon)
8 cups low-sodium chicken stock or vegetable stock—divided
3 cups water
4 bay leaves
2 teaspoons kosher salt
1 teaspoon Boars Night Out White Lightning
1 teaspoon SuckleBusters Texas Gold Dust
2 teaspoon ground cumin
2 teaspoon dried oregano
1 teaspoon cayenne pepper — optional
For serving: queso fresco or shredded Monterey jack cheese—diced
tomatoes, diced red onion, chopped fresh cilantro, avocado
Instructions
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 lard. Once the
lard 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, white lightning, 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 wet.
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!
Recipe Notes
Refrigerate leftover beans or freeze for up to 3 months.
For easy portions: Let the beans cool COMPLETELY, then portion them
into zip top 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.
Instant Pot Refried Beans 2 Pounds
Ingredients
2-pound dry pinto beans—4 cups
4 teaspoons lard
1 yellow onion — chopped into 1/4-inch dice
4 jalapenos—cored, seeded, and finely chopped
6 cloves garlic—minced (about 1 tablespoon)
8 cups low-sodium chicken stock or vegetable stock—divided
3 cups water
4 bay leaves
2 teaspoons kosher salt
1 teaspoon Boars Night Out White Lightning
1 teaspoon SuckleBusters Texas Gold Dust
2 teaspoon ground cumin
2 teaspoon dried oregano
1 teaspoon cayenne pepper — optional
For serving: queso fresco or shredded Monterey jack cheese—diced
tomatoes, diced red onion, chopped fresh cilantro, avocado
Instructions
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 lard. Once the
lard 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, white lightning, 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 wet.
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!
Recipe Notes
Refrigerate leftover beans or freeze for up to 3 months.
For easy portions: Let the beans cool COMPLETELY, then portion them
into zip top 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.
