Easy and flavorful Instant Pot Mexican Refried Beans!
Course: Side Dish
Author: Silvia Ribas
1 1/2cupsdried pinto beans, soaked overnight
3cups filtered water
1pinchsalt and pepper,to taste
1/2 tbspgarlic powder
INSTANT POT INSTRUCTIONS
Turn the instant pot on sauté mode. When hot add in oil and pancetta. Let the pancetta sauté for up to 5 minutes, stirring occasionally.
Meanwhile drain beans from overnight water and wash beans thoroughly. Add beans and water to instant pot.
Turn off sauté function. Close the lid and seal the vent valve. Cook on high pressure for 15 minutes. When done allow for natural pressure release.
Carefully open the pot. You might want/ need to remove some of the liquid. If needed you can add back the bean liquid during the blending/ mashing process. It’s best to start with less liquid and add if needed* I removed about 1 cup of liquid and didn’t need to add it back.
Add in the spices and seasoning. Using an immersion blender, work it for 1-2 minutes or until you have reached a consistency of your preference.
Serve with fresh cilantro and jalapeño. Refrigerate remaining refried beans in an air tight glass container.
STOVE TOP INSTRUCTIONS (NO PRESSURE COOKER!)
Heat oil in a large pot, preferably a heavier pot such as Dutch oven or cast iron. Add pancetta (can be replaced for bacon or pork belly) let it sauté for up to 5 minutes, stirring occasionally.
Meanwhile drain beans from overnight water and wash thoroughly. Add beans and 6 cups water to the pot.
Turn the heat down to medium/ medium-high and cover. Cook for about 1 hour and 20 minutes, stirring occasionally to make sure it doesn’t stick to the bottom.
Make sure there is some liquid in the pot, otherwise add some water (about 1 cup of liquid needed, either from bean broth or added). Add in the spices and seasoning. Using an immersion blender, work it for 1-2 minutes or until you have reached a consistency of your preference.
The refried beans will naturally thicken overtime, so aim for a softer consistency to start.