Instant Pot refried beans
These Instant Pot refried beans start with dried pinto beans cooked until soft with garlic, onion, and a little oregano, then mashed in a skillet with red onion and olive oil until thick and creamy. Made with olive oil instead of lard, they’re rich, savory, and cost very little to make.
Most of the cooking is hands-off. The beans soak on their own and cook in the pressure cooker, then need only about 10 minutes in the skillet at the end. The recipe makes about 6 cups and doubles easily, so you can enjoy some now and freeze the rest for busy weeknights. Short on time? Canned pinto beans turn this into a 10-minute recipe.
Preparation Time: 1 hour 10 minutesIngredients
Beans
- 2 cups dried pinto beans
- water, for soaking and cooking
- 3 garlic cloves, peeled
- 0.25 onion
- 0.5 teaspoon dried oregano, preferably Mexican (or 1 bay leaf)
Refried beans
- 0.25 cup olive oil
- 0.33 cup finely chopped red onion
- 0.25 cup bean cooking liquid, plus more as needed
- 0.25 to ½ teaspoon salt, to taste
- freshly ground black pepper, to taste
To serve
- tortilla chips
- grated vegan parmesan(optional)
- chopped fresh cilantro and halved cherry tomatoes, for garnish (optional)
Preparation
- Soak the beans: Rinse the beans and pick out any small stones. Place them in a large bowl, cover with plenty of water, and soak at room temperature for 24 hours, changing the water once halfway through.
- Cook the beans: Drain the beans and add them to a pressure cooker or Instant Pot with the garlic, onion, and oregano. Add enough water to cover the beans by about 3 inches, without going past the max line. Cook on high pressure for 15 minutes.
- Release the pressure: When the cooking time ends, leave the valve sealed and let the pressure release naturally, about 20 minutes. The pot is ready to open when the float valve drops.
- Reserve the broth: Scoop the beans out of the pot with a slotted spoon, saving the cooking liquid. Keep the cooked garlic cloves, and remove the onion and the bay leaf, if using.
- Cook the onion: Heat the olive oil in a large skillet over medium-low heat. Add the red onion and cook for about 3 minutes, until soft and lightly golden.
- Mash the beans: Add the beans, cooked garlic cloves, and ¼ cup of the cooking liquid to the skillet. Mash with a potato masher until mostly smooth, adding a little more liquid if they look dry. Season with salt and black pepper.
- Cook until thick: Cook for about 4 minutes, stirring often, until the beans are thick and creamy. Taste and adjust the seasoning.
- Serve: Spoon the beans into a bowl and top with grated vegan parmesan, cilantro, and cherry tomatoes. Serve warm with tortilla chips, or enjoy them however you like, in tacos, burritos, or as a side.
Tips
Don’t overfill the pot: Beans can foam as they cook, so stay below the max line. Always let the pressure release naturally, since a quick release can make beans foam and spray through the valve.
Season at the end: Adding salt once the beans are mashed makes it easy to taste and adjust. Start with ¼ teaspoon and add more only if needed.
Mash to your liking: Leave a few beans partly whole for texture, or mash them as smooth as you like.
Use canned beans for a shortcut: Use about 4 (15-ounce) cans of pinto beans and skip the soaking and pressure cooking. Drain them, saving a little of the liquid to use in place of the bean broth, and go straight to the skillet. Add ¼ teaspoon garlic powder, since the cooked garlic cloves won’t be there, and taste before salting, since canned beans are often salted.
No pressure cooker? No problem: Simmer the soaked beans on the stovetop with the garlic, onion, and oregano, partially covered, for about 1 hour or until tender, adding more water as needed.
Storage: Refrigerate in a covered container for 3 to 4 days, or freeze in portions for 3 to 4 months.
Reheating: Warm in a skillet over medium-low heat with a splash of bean broth or water, stirring until creamy.
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