Refried Beans

Refried Beans (black or pinto)

from the The Complete Vegan Instant Pot Cookbook page 86

Ingredients

• 1 tablespoon olive oil
• 1 onion, quartered
• 3 garlic cloves
• 1 pound (2 cups) dried pinto beans
• 2 quarts (8 cups) Vegetable Stock
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground black pepper
• 1 tablespoon lime juice
• 1 tablespoon salt

Instructions

1. In your instant pot, combine the oil, onion and garlic on sauté
2. add beans, stock cumin, oregano, chili powder and peppers. Lock the lid and cook on high pressure for 38 minutes (32 at sea level)
3. When the cook time is complete, let the pressure release naturally for about 20 minutes, or until the pin drops
4. Carefully remove the lid, and remove the beans with a slotted spoon. Reserve some of the liquid (~1 cup) and discard the rest. Return the beans to the instant pot and blend using an immersion blender until smooth, adding in the stock as needed
5. stir in the lime juice and salt.

Note: You are cooking these beans longer than normal. That’s because you want them extra soft so they blend nice and smooth.

Notes

We can double this recipe in our instant pot