Description
Creamy and flavorful refried beans made effortlessly in an Instant Pot.
Ingredients
Scale
- 2 cups dried pinto beans
- 6 cups water
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper, to taste
- 1 tablespoon olive oil
- Optional toppings: cheese, cilantro, lime juice
Instructions
- Rinse the dried pinto beans under cool water, ensuring you remove any debris or stones.
- Combine the beans, water, chopped onion, minced garlic, cumin, salt, and pepper in your Instant Pot.
- Secure the lid and cook on high pressure for 45 minutes.
- Release the pressure naturally for 10 minutes, then release any remaining pressure.
- Open the lid carefully; if needed, drain excess liquid, and mash the beans to your desired consistency.
- Stir in the olive oil, adjusting seasoning as necessary.
- Serve warm, garnishing with optional toppings like cheese, cilantro, or lime juice.
Notes
Great for tacos, nachos, burritos, or as a side dish. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg