Instant Pot Refried Beans
Pinto beans made easy — Refried Beans, Mexican Refried Beans, Instant Pot Refried Beans, and Crockpot Refried Beans for taco nights and busy weeknights.
★ dinner
dinnerRefried Beans
Some easy refried beans my family loves to eat with a variety of meals!
Kris plascenciaIngredients
- 40 oz Canned pinto beans
- Chicken bouillon
- Salt
- Pepper
- Onion powder
- Garlic powder
- 2tbsp Oil
- 2 1/2 cups Water
- 1-2 tbsp Butter
- a sprinkle Cheese
Instructions
- 1Heat your oil in a pan, drain your beans and then pour into the oil
- 2Season your beans to your liking. I probably add a tsp of each seasoning. I can’t remember.
- 3Add water gradually (1 cup at a time) to your beans to let them cook. As the water evaporates, add more water. This takes around 30 minutes. Mash your beans as they cook with the second added cup of water, and that will help you see if they’re dry and how they’re cooking. If you need more water dont be afraid to experiment with more.
- 4Once your beans are the consistency you’d like, add your butter and cheese to melt. Stir and enjoy!
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Open in Pepper →A Pot Of Beans Feeds Everybody
A bag of dry pinto beans costs next to nothing and stretches a long way. Cook them down soft, mash them with a little of their own liquid, and you have a side that goes with tacos, eggs, rice, or just a warm tortilla.
Cooks on Pepper reach for this collection on taco night, when the ground beef is browning and they need something else on the table in the same hour. It's also what they make Sunday to eat on all week.
Every recipe here starts with pintos, one way or another. There's a quick Refried Beans made from canned pintos with chicken bouillon, Mexican Refried Beans with yellow onion and garlic, a version simmered with chicken broth and jalapeno, Instant Pot Refried Beans with white onion and olive oil, and Crockpot Refried Beans seasoned with Sazon.
Quick Tips
- 1
Skip the overnight soak
Dry pintos cook through in about 35 to 45 minutes under pressure with plenty of liquid. Cover them by at least 2 inches of water or broth.
- 2
Salt at the end
Add salt or bouillon after the beans are tender, then taste again once they're mashed. Beans soak up more salt than you'd think.
- 3
Save the cooking liquid
Ladle out a cup before you drain. Add it back a few tablespoons at a time while mashing until the beans hold a soft scoop.
- 4
Mash them warm
Use a potato masher right in the pot while the beans are hot. Cooled beans turn gluey and take twice the work.
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