Instant Pot Refried Beans

Author: Julie/ The Simple Veganista

Prep Time 5 min Cook time 65 min Total time 1 hour 10 minutes

Yield: 8 servings Method is pressure cooker

I add in time to soak the pinto beans for at least 12 hours because I have read this does reduce the gas producing component of the beans. In addition, these are great to leave whole as they are delicious.

Ingredients:

1 lb. dried pinto beans (2 cups) rinsed and odd beans removed (12 hour soak and rinse)

1 small onion diced

3 garlic cloves minced

1 jalapeno or hatch chili pepper seeds removed (or leave in for increased heat) chopped

1 tsp cumin

1 tsp chili powder or chipotle powder

2 bay leaves

1 tsp black pepper

1 tsp salt (optional) or use “lite” salt

8 cups of vegetable broth or water or combination

1-2 limes, juice of I add it in after cooking

instructions

Rinse and drain beans

Add ingredients to instant pot. Place beans, onions, garlic, cumin, chili powder, bay leaves, chili peppers, salt, pepper and finish with the 8 cups of liquid.

Pressure cook the beans. Manually set the instant pot to high pressure for 45 minutes, close the vent. Once done let the pressure cooker steam vent naturally for 25 minutes.

Drain the beans. Let the beans cool for a few minutes and drain the liquids, reserving up to 2 cups.

Mash or puree the beans Unsing a potato masher or immersion blender mash or puree the beans to the desired consistency. Add as much of the reserved liquids you need to thin (I don’t add any liquids back). Ultimately you may like the beans un-mashed, more ranchero or charro style.

Taste the beans adding as much lime juice, salt and pepper as you like.

Store: Leftovers can be stored in the refrigerator for 4-5 days or keep longer freeze the beans in freezer safe containers for 2-3 months. Let thaw in fridge overnight.