Description
How to make delicious, homemade Refried Beans from scratch using dry beans or canned beans on the stovetop or in your Instant Pot. Allow 8-24 hours of soaking time for dried pinto beans; drain well.
Ingredients
Units
Scale
- 1 lb pinto beans, 2 1/4 cups (dried), or sub 6 cups cooked beans, or canned beans (4 x 14-ounce cans), drained.
- 5 cups water ( 7 cups if using Instant pot)
- 2 teaspoons salt
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 2 bay leaves (optional)
- 2 teaspoons dried oregano)
Additional Seasonings for refried beans
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 teaspoon chili powder
- 1/4-1 teaspoon chipotle powder (optional)
- 1/2-1 teaspoon smoked paprika (optional)
- 2-3 tablespoons olive oil (optional)
- Optional Garnishes: cilantro, lime wedges, queso fresco.
Instructions
STOVE TOP VERSION
- Soak. Place dry beans in a bowl or pot and pour 6-8 cups of water over the top. Let them sit on the counter overnight or for 8 hours, until they swell and double in size. Drain. If using canned or cooked beans, see notes.
- Simmer. Place soaked beans in a large pot with 5 cups of fresh water. Add salt, chili powder, cumin, oregaon and bay leaves. Bring to a boil over high heat. Cover and turn the heat to low, then simmer gently until very tender, about 1 1/2- 2 hours.
- Drain. Drain the beans, reserving the cooking liquid, and remove the bay leaves.
- Mash or Puree. Either mash right in the pot with a potato masher, or place them in the food processor with additional spices. Add 1- 1 ½ cups of the cooking liquid ( to desired consistency), mashing or pureeing until almost smooth. Season with salt and pepper to taste.
- Add Olive oil. Add a couple of tablespoons of olive oil to the puree for extra richness and delicious flavor.
- Serve! Keep warm in the pot until ready to serve, or divide and freeze, or simply refrigerate for the week. They will keep for 4 days, or can be frozen.
Notes
Instant Pot: If making in an Instant Pot, place all ingredeints in the Instant pot with 7 cups water and salt, chili powder, cumin, bay leaves, pressure cook on high for 35 minutes. Let pressure naturally release. Continue following directions starting with draining the beans (save the liquid).
Cooked or Canned Beans: Heat 6 cups of beans with just enough water to cover them along with the spices, simmer 10-15 minutes. Drain, saving the water. Continue with recipe.
Nutrition
- Serving Size: 1 cup
- Calories: 174
- Sugar: 1.1 g
- Sodium: 477.9 mg
- Fat: 0.9 g
- Saturated Fat: 0.2 g
- Carbohydrates: 31.3 g
- Fiber: 8 g
- Protein: 10.6 g
- Cholesterol: 0 mg