I love refried beans. I love how versatile they are, how cheap they are, and most importantly, how delicious they are. This recipe is so easy, and makes a TON of beans.

I’ll whip up a batch of these when I know we’re having tacos or enchiladas, and we’ll eat them all week. I love spreading these refried beans on toast with a fried egg and avocado slices, spread in a tortilla with grilled veggies and crushed red pepper for a dairy free quesadilla, or a simple side dish to round out a meal.

Ingredients

1 lb dry pinto beans

1 onion, diced

1/2 jalapeno, deseeded and diced

2 garlic cloves, minced

1 Tablespoon chili powder

2 teaspoons cumin

1/2 teaspoon black pepper

6 cups hot water

Salt to taste (1-2 teaspoons)

Instructions

1. Rinse dried beans and add to instant pot.
2. Add onion, garlic, jalapeno, chili powder, garlic, black pepper, and water to instant pot.
3. Cook on high pressure for 40 minutes. Quick release.
4. Strain beans, reserving 1 cup liquid.
5. Add back 1 cup of liquid and blend with an immersion blender. Add more liquid as needed until you get a smooth, creamy consistency. You want it to be more wet than you normally like refried beans, as they will continue to absorb some of the moisture.
6. Add salt to taste.