Description
These perfectly spiced homemade refried beans… made easily and quickly in either the insta or crock pot will have you never buying the canned kind again!
Ingredients
- 3 cups dry beans
- 9 cups water
- 1/2 onion, largely diced
- 2 Tablespoons minced garlic
- 2 1/2 tsp salt *
- 1 3/4 tsp fresh ground pepper
- 1/8 tsp ground cumin
- 1/4 poblano pepper (deseeded)
Instructions
INSTAPOT:
1. Select saute mode. Once front label reads “hot”, add a splash of olive oil and onions and garlic. Saute for 3 min, then select ‘cancel’ to turn sauteing off.
2. Pour in water, pinto beans and remaining spices.
3. Cover instapot, make sure valve is set to ‘scaling’ position. Select ‘manual’ mode and set timer for 70 min.
4. Once time is up, let pressure release naturally for 10-15 min before opening the valve.
5. Strain the beans…KEEP THE BROTH to add in for liquid. you will need it. Blend with immersion blender and add in as much liquid as needed.
6. Mix in cheese if desired, top with cilantro.
CROCKPOT:
1. Add all ingredients to crockpot. Set on high for 8 ish hours.
2. May need to add more water.
3. Blend with immersion blender and add cheese if desired. Top with cilantro.
Notes
*Can always add more salt
Can freeze for up to 6 months!
Keywords: mexican, refried beans, vegetarian, vegan, cinco de mayo