Yieldapproximately 1.5 cups or equivalence of a 15-ounce can of refried beans
Calories209
Prep Time15 minutesmins
Cook Time50 minutesmins
Slow Release20 minutesmins
Total Time1 hourhr30 minutesmins
EQUIPMENT SUGGESTIONS
3 quart Instant Pot (12 cups)
immersion blender or potato masher
Ingredients
1tablespoonolive oil, extra virgin
½cupyellow onion, diced
½of a 7 ounce can diced green chilis
1smallroma tomato , chopped
1clovegarlic, minced
½of a jalapeño, seeded and diced
½teaspoonancho chili pepper
½tablespoonpaprika
½tablespoonground cumin
¾cupchicken or vegetable broth
1bay leaf
4ouncesdried pinto beans, approximately 1/2 cup rinsed
2tablespoonsjuice of a fresh orange, (optional)
Instructions
Set up Instant Pot. Dice onion and garlic and chop tomato. Measure out spices. Set aside. Turn on Instant Pot to sauté 'normal' and add olive oil to heat.
1 tablespoon olive oil
Once hot, add onion and allow to cook a few minutes until translucent. Add green diced peppers and roma tomato. Cook for 2 minutes.
1/2 cup yellow onion
1/2 of a 7 ounce can diced green chilis
1 small roma tomato
Add garlic, jalapeño and spices. Cook and stir for 1 minute until spices are fragrant.
1 clove garlic
1/2 of a jalapeño
1/2 teaspoon ancho chili pepper
1/2 tablespoon ground cumin
1/2 tablespoon paprika
Turn off Instant Pot and add 3/4 cup broth and bay leaf. Lastly, add rinsed pinto beans.
3/4 cup chicken or vegetable broth
1 bay leaf
4 ounces dried pinto beans
Place cover on and manually pressure cook on high for 50 minutes. Allow to slow release (about 20 minutes). Open lid and remove bay leaf. Add fresh squeezed orange juice to beans.
2 tablespoons juice of a fresh orange
For creamy traditional refried beans, use an immersion bender until consistency achieved. Manual potato masher will offer a chunkier refried bean.