Refried Pinto Beans - Instant Pot
Refried pinto beans are hearty and comforting beans that are easy to prepare at home and taste way better than canned beans. This lard free and fat free recipe can be done by using electric pressure cooker like Instant Pot. Vegan, gluten, oil and soy free
Servings: 10 servings
Calories: 206kcal
Ingredients
- 1 lb. dry pinto beans
- 6 cups water or vegetable broth
- 3-4 cloves garlic
- 1 Shallot or small onion
- 1 Jalapeño Pepper - optional
Additional Seasoning
- 1 Tablespoon cumin coriander powder
- 2 teaspoon - 21 seasoning salute or any other all purpose seasoning blend
- 1 teaspoon smoked paprika
- ⅛ teaspoon Sea Salt and ground black pepper to taste
Instructions
INSTANT POT DIRECTIONS
- Put the dry beans in a colander and rinse with cool water. Place the rinsed beans, roughly chopped onion or shallot, minced garlic and whole jalapeno pepper into the main steel insert.
- Pour in the water (broth) and stir to combine. Close the lid. Vent in seal position. Choose MANUAL and press 30 minutes. After it cooks, wait for NPR natural pressure release.
- Open the lid. Remove and discard jalapeno pepper. Mash the beans with a potato masher or immersion blender. Add rest of the seasoning. Mix well. Add some warm water as needed to attain desired consistency. Keep the beans a little thinner in texture when you first mash them. They will thicken substantially as they cool down. Serve warm or room temperature, your choice ! Enjoy !
CROCK POT DIRECTIONS
- Put the dry beans in a colander and rinse with cool water. Place the rinsed beans, chopped onion or shallot, garlic and whole jalapeno pepper and all other ingredients into a slow cooker. Pour in the water and stir to combine. Cover and cook on High for at least 6 hours, adding more water as needed.
- Remove and discard jalapeno pepper. Mash the beans with a potato masher or immersion blender. Mix well. Add some warm water as needed to attain desired consistency.
STOVE TOP DIRECTIONS
- Put all the ingredients in the heavy bottom Dutch oven or soup pot. On a high heat, let the mixture come to boil. Reduce the heat. Cover the pot with the lid.
- Let it simmer for at least 45-60 minutes. Do check intermittently to make sure there is enough water for the beans to cook. Turn off the heat when beans are fork tender and mushy. Open the lid.
- Remove and discard jalapeno pepper. Mash the beans with a potato masher or immersion blender. Mix well. Enjoy !
Notes
Overnight Soaked Beans : 1 cup beans to 1 cup water or broth : 30 minutes cooking time
Unsoaked Beans : 1 Cup beans to 2 cups water or broth : 45 minutes cooking time
Nutrition
Serving: 1cup | Calories: 206kcal | Carbohydrates: 37g | Protein: 13g | Fat: 1g | Polyunsaturated Fat: 1g | Fiber: 9g | Sugar: 1g