Refried Beans - Instant Pot
Calories 309 (11% from fat)
Fat 4 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 272 mg.
Carb. 52 gram
Fiber 12 gram
Sugar 4 gram
Sugar Alcohol 0 gram
Protein 16 gram
2 pounds dried pinto beans, sorted
1 1/2 cups onion, chopped
5 cloves (5 tsp.) garlic, minced
1 jalapeno, seeded and chopped
2 tsp. oregano, dried
1 1/2 tsp. cumin, ground
1/2 tsp. black pepper, ground
3 Tbsp. vegetable shortening
4 cups unsalted vegetable broth
4 cups water
1 or 2 tsp. salt, to taste
This is a great way to make a lot of refried beans to freeze and store for later. I like to put them in freezer safe bags. That way they lay flat for easy storage and can be reheated quickly.
1. Pour the pinto beans into a large mixing bowl, then fill the bowl with enough water to cover the beans by several inches. Set them aside to soak for at least 15 minutes while you prepare the rest.
2. Add all the remaining ingredients, except the salt, to the Instant Pot. Don't worry if the vegetable shortening is still solid, it will melt when the pot heats up.
3. Use a colander and strain the beans, discarding the water they soaked in. Rinse the beans.
4. Pour the beans into the Instant Pot and stir everything together.
5. Put the lid on the Instant Pot and lock it into place. Set the steam release valve to sealing. Press the “Bean/Chili” key, which will show 30 minutes of cooking time. Increase the time to 45 minutes. After the Instant Pot finishes, it can take up to 40 more minutes for the pressure to come down naturally.
6. When the Instant Pot pressure is released, open the lid and add the salt to taste. Then use an immersion blender to blend the beans to your desired consistency. Everything will originally appear soupy, but the beans will thicken as they cool.
Yield: 12 Servings, About 1 Cup Each
You can freeze individual portions for easy re-heating later.
Microwave on high for approximately 3 - 4 minutes. Keep the container open a little to allow steam to escape.