Do you love refried beans with the smoky flavor with garlic and onion notes along with the creaminess of refried beans coming together in a deep rich flavor? If so, then you will crave these easy to make and delicious refried beans. Make comforting bean and cheese burrito’s with onions & hot sauce or delicious tostada’s with fresh shredded lettuce and cheese. These are quick easy to make refried beans and are the best I have made so far. Keys are to start with frying the bacon, cook the beans in the bacon and rendered fat. Then after following the recipe to customize them in the end with the garlic powder, onion powder, and cumin to your taste. Cook, eat and enjoy!
Ingredients
- 2 cups dried pinto beans, soaked overnight
- 4 strips low sodium bacon chopped to bits
- 1 tbsp olive oil
- 4 cups filtered water
- 1 tsp salt and pepper, to taste (maybe 1 tsp salt)
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chili powder
- 1/2 tsp cumin
Instructions
- Turn the instant pot on sauté mode. When hot add in oil and bacon. Let the bacon 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 with bacon and bacon grease rendered.
- Turn off sauté function. Close the lid and seal the vent valve. Cook on high pressure for 55 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 1/2 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. If the result is not thick enough, press the sauté button and boil while stirring till desired consistency is achieved.
- Serve with fresh cilantro and jalapeño. Refrigerate remaining refried beans in an air tight glass container.