Instant Pot Refried Beans
Ingredients
The beans
-
1
pound
dry pinto beans
-
6
cups
water
-
1
teaspoon
kosher salt
-
1/4
cup
vinegar or liquid from jarred banana or jalapeño peppers
-
1
jalapeño pepper
seeded
The vegetables
-
1 1/2
onions
divided
-
8-10
cloves
garlic
The fat
-
5-6
tablespoons
flavorful fat (bacon grease, lard, or vegetarian oil)
Instructions
- Rinse and sort the beans, then place them in the Instant Pot.
- Add half an onion, smashed garlic cloves, seeded jalapeño, 2 tablespoons of vinegar, water, and salt.
- Cook on manual setting for 50 minutes and allow natural pressure release for 15-20 minutes.
- Once beans are tender, ladle out 1/3-1/2 cup of cooking liquid and add remaining vinegar to it.
- Drain the beans and place them in a blender with the cooked vegetables and 1/3 cup of reserved liquid, blending to desired consistency.
- Mince the remaining onion and garlic, then heat bacon drippings in a skillet over medium heat.
- Add minced onion and garlic to the skillet and cook until tender.
- Stir in the bean puree and cook for 3-5 minutes until well mixed and hot, seasoning with salt to taste.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
15g
Sodium
300mg
Cholesterol
0mg
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