Refried Beans
Ingredients
The base ingredients
-
2
tsp
bacon drippings or olive oil
-
1 ¼
cups
chopped yellow onion
-
1 ½
Tbsp
minced garlic
-
32
oz
low-sodium chicken broth
-
8
cups
water
-
3 ¾
cups
pinto beans, rinsed well and drained
-
1
tsp
ground cumin
-
1
tsp
chili powder
-
¼
cup
bacon drippings or butter
-
1
cup
shredded cheddar cheese
Seasoning
-
to taste
Salt and freshly ground black pepper
Instructions
- 1. For the Instant Pot method, select 'saute' mode and heat olive oil with onion for 3 minutes, then add garlic and cook for an additional 30 seconds.
- 2. Cancel the saute setting, then add chicken broth, water, and season with salt and pepper.
- 3. Cover the Instant Pot, set the valve to 'sealing', and cook on 'manual' mode for 50 minutes.
- 4. After cooking, let the pressure release naturally for 15 minutes, then release any remaining pressure.
- 5. Drain the beans using a colander, reserving the broth.
- 6. Return the beans to the pot and mix in bacon drippings, cumin, and chili powder.
- 7. Mash the beans to your desired texture, adding reserved broth as needed.
- 8. Stir in cheddar cheese until melted and serve warm.
- 9. For the Crockpot method, sauté onion and garlic, then transfer to a slow cooker with rinsed beans, broth, and water.
- 10. Cook on high for 8-9 hours until beans are softened.
- 11. Follow steps 5-8 as in the Instant Pot method.
Nutrition Facts (estimated)
Servings
14
Calories
255
Total fat
7g
Total carbohydrates
33g
Total protein
13g
Sodium
256mg
Cholesterol
11mg
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