5 Reasons You Didn't Make Refried Beans from Scratch But You Need To Now
Refried beans from scratch are so good and so easy that you will be wondering why you haven't ever made them before! Don't question it, this easy refried beans recipe is big enough for any large family or for your biweekly meal prep!
Ingredients
- 2 1/2 cups dried pinto beans
- 6 cups vegetable stock or bean stock if you have that on hand
- 3 cloves garlic diced
- 1 whole onion peeled and cut in half
- 1 tsp Mediterranean sea salt
- 1 tsp Ground pepper
- 1 1/2 tsp cumin
- 1/2 tsp red pepper flakes
Instructions
- Add all the ingredients into the Instant Pot. In any order.2 1/2 cups dried pinto beans, 6 cups vegetable stock, 3 cloves garlic, 1 whole onion, 1 tsp Mediterranean sea salt, 1 tsp Ground pepper, 1 1/2 tsp cumin, 1/2 tsp red pepper flakes
- Press "beans." Set timer to 45 minutes. Turn valve to sealed.
- When the timer goes off, you can allow to vent naturally or manually move the valve to venting. When it is finished venting, open the lid.
- Remove the onion. If you have a few pieces left in there, it is ok.
- Place a strainer inside a large bowl.
- Next, wearing oven mitts, remove the silver pot inside the instant pot to drain the beans partially. Drain the beans in the strainer.
- Pick up the strainer to shake the beans a bit. Place them back in the silver pot. Pour about 1/4 of the liquid back into the pot (about 1/2 a cup bean stock).
- You can save the rest of the bean stock for another purpose, like a soup. Or, just rinse it down the sink.
- Use an immersion blender to blend the beans into a blended consistency with a few chunks of beans.Serve warm with tortilla chips, or save and add to another recipe later!
Video
Nutrition
Calories: 152kcalCarbohydrates: 28gProtein: 9gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 671mgPotassium: 585mgFiber: 7gSugar: 2gVitamin A: 279IUVitamin C: 3mgCalcium: 52mgIron: 2mg
Tried this recipe?Let us know how it was!