Homemade Refried Beans
Ingredients
The base ingredients
-
1
tablespoon
olive oil
-
1
whole
jalapeño, cored, seeded and finely chopped
-
1
small
onion, chopped (about ½ cup)
-
3-4
cloves
garlic, finely minced
-
1 ½
pounds
dry pinto beans, rinsed
The liquids
-
8
cups
water
-
4
cups
low-sodium chicken or vegetable broth
The seasonings
-
2
teaspoons
salt
-
2
tablespoons
white vinegar
Instructions
- Heat the olive oil in the pressure cooker and sauté the jalapeño, onion, and garlic for 1-2 minutes.
- Add the rinsed beans, water, broth, salt, and vinegar to the pot.
- Secure the lid and cook on high pressure for 30 minutes (stovetop) or 35 minutes (electric).
- Allow the pressure to naturally release and reserve two cups of the liquid.
- Drain the remaining liquid and mash the beans to the desired consistency, adding reserved liquid for a smoother texture.
- Store in the refrigerator for up to a week or freeze for several months.
Nutrition Facts (estimated)
Servings
24
Calories
113
Total fat
1g
Total carbohydrates
19g
Total protein
7g
Sodium
213mg
Cholesterol
0mg
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