Description
Easy instant pot re-fried beans are my go to, making them in the IP makes it 100 times easier and healthier! I stopped buying canned re fried beans for over a year now because making them in the IP I can control how much sodium, and spices are being used, plus no LARD! I try to make extra and freeze a batch because you can never have enough re fried beans, also freezing them is the best because you can thaw it in under 10 mins!!
Ingredients
Scale
- 1 cup dried pinto beans
- 4 cups water
- 2 garlic cloves
- 1 onion divided in half
- 1 bay leaf
- 3 tbsp oil
- 1 jalapeno diced
- 1 canned chipotle pepper
- 1 tsp adobe seasoning
- 2 tsp taco seasoning
- 1 tsp ground cumin
- ½ – 1 tsp lemon juice
- 1 tsp dried oregano
- 1 tsp cayenne pepper
- salt to taste
Instructions
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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.
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In your instant pot, add the beans, water, bay leaf, garlic cloves and half of the onion. Seal the Instant Pot. Cook on HIGH (manual) for 1hr. When the 1hr of pressure cooking has finished, let the pressure release naturally. Vent to release any remaining pressure. Carefully open the lid.
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Discard the bay leaf and reserve 1/2 cup of the bean cooking liquid in a bowl. Drain the remainder. Return to the beans to large bowl and with an immersion blender, 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).
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In a skillet over med/high heat, add oil, and half of the remaining onion (chopped) along with the chopped jalapeno. Next add all the spices and the canned chipotle pepper. Give everything a good stir, lower the heat and cover pot with lid, let the beans simmer for 10-15mins. 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 ziplock 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 to thin them back out.
- Refrigerate for up to 4 days or freeze for up to 3 months.
- Don’t presoak the beans! The beauty of making re-fried beans in the Instant Pot is that you don’t need to soak the beans in advance to speed up the cooking time. The pressure cooker takes care of it.
- Prep Time: 5
- Cook Time: 75
- Category: dinner, entree
- Cuisine: Mexican
Keywords: freezer friendly, instant pot, refried beans
