Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon oil
  • 1/2 medium onion (diced)
  • 1 pound pinto beans (dry)
  • 1 teaspoon salt
  • 4 cups chicken broth
  • 4 cups water
  • 1 teaspoon cumin, ground

Instruction

  • Set Instant Pot to saute mode and add oil to the pot. Add diced onion and saute until translucent.
  • Rinse pinto beans and add them to the pot (no soaking). Add remaining ingredients except for cumin.
  • Cook on manual setting, high pressure for 40 minutes. Allow for natural release.
  • Drain the beans and save 1 cup of liquid. Transfer cooked beans and 1 cup of liquid and cumin to a blender.
  • Pulse until they reach the desired consistency. NOTE: If you want chunkier re-fried beans, simply mash them instead of using a blender. Enjoy!
  • Serve warm, topped with cheese and cilantro. Or allow to cool and freeze in ziplock bags for the future. These refried beans freeze well!
  • CrockpotHeat oil in a medium saute pan. Add onions and cook until translucent. Add to a crockpot with remaining ingredients except cumin. You will only need about 5 cups of cooking liquid if you are making these in the crockpot. I recommend 3 cups of chicken broth and 2 cups of water. Cook on HIGH for 4 hours or LOW for 8 hours. Follow above directions for blending the beans. Enjoy!