PSA: It is time to use up some of those dried beans we’ve hoarded. If you’re like me, you stocked up on dried beans and they are either (1) still sitting in your pantry, (2) still in a grocery bag stuck away in the basement/closet/root cellar/prepper dungeon (is that a thing?), or (3) you been using those dried beans in meals like a pro.
My answer is all three. You?
Because I like white space and order, I need to use up some of those beans. One quick and easy way I like to do this is to make refried beans using an electric pressure cooker. Because I am helpful and all that, here’s how to make refried beans using an Instant Pot. My recipe calls for dried pinto beans……… extra credit if you use other dried beans like black soybeans or white northern.
A quick tip for using up those dried beans.
Fair warning: I DO recommend you rinse the beans thoroughly and pick out any blemished beans before soaking themovernight.
So this recipe DOES mean you have to plan ahead just a little bit. Then again, virtually all recipes for cooking dried beans will suggest the same thing. It’s all good, just find a pretty bowl and fill it up with the dried beans and water before you go to bed and you’ll have them waiting for you in the morning.
Two recipes in one!
Since refried beans are basically the mashed potatoes of beans AND my recipe is called refried beans, you’ll see that I recommend mashing the beans once cooked. However…… since I know that “you’re so foodie,” you can make this recipe and skip the mashing part, and now you’ll have cooked beans that are ready to go in a soup, salad, or in whatever your little heart desires. Orrrr, split it half and half after you cook the beans and now you have refried beans for dinner and whole cooked beans for tomorrow. Tada. Two recipes in one!
Go on, pin or bookmark this recipe for later. I won’t mind.
Eat well, my friends.
Lyndi
Instant Pot Refried Beans
Ingredients
- 1 cup dried pinto beans (soak overnight)
- 3 cups water
- 2 tbsp olive oil
- 1 medium onion
- 1 tsp garlic powder
- 1 cup salsa
- 2 cups chicken broth
- 1 tsp cumin
- 1 tsp oregano
- 2 tsp sea salt
- 1/2 tsp ground black pepper
- 1 tbsp dried cilantro
Instructions
- Rinse beans and remove any beans with blemishes. Place in bowl with water and cover with plastic wrap for approximately 8 hours.
- Use the saute’ function on the Instant Pot and add oil and onions. Stir until onions are translucent.
- Add beans, salsa, broth, cumin, oregano, salt, pepper, and cilantro. Stir and combine.
- Check seal on Instant Pot and set to Manual high pressure for 50 minutes. Allow pressure to naturally release instead of manually releasing once it has finished cooking.
- Carefully drain cooking liquids in a bowl and add the beans to a colander to drain.
- Add beans back to the Instant Pot bowl and add a cup of the cooking liquids. Using an immersion blender or masher, combine until creamy. Add additional cooking liquids until you achieve the desired creaminess you prefer. Check to see if additional salt is needed for flavor.
