We LOVE Mexican food at our house and I am always looking for a yummy side dish. I love refried beans, but when you buy them in a can, dump them out, and the beans retain the shape of the can . . . ew. It grosses me out. I then found this recipe and I am never going back!! Took 15 minutes to throw it together and THEY WERE AMAZING! My husband said that they were as good as the beans you get at a restaurant . . . and the recipe is so easy that you can’t go wrong!
**This recipe makes a lot, but you can also use it to make bean burritos, bean dip, topping for a salad, etc . . . you will definitely want to use a large 5-6 quart slow cooker for this recipe.
How to make Refried Beans in the Instant Pot
1 pound of beans
1 onion chopped
1 teaspoon of garlic
Garlic Salt to taste
1 teaspoon Cumin
4 cups Chicken Broth
3 cups of water
Pot all ingredients in the pot. Put the lid on and turn the knob to “sealing.” Push “Manual” and move the time up to 45 minutes. Let it release on its own for 15 minutes. Drain the liquid and slowly add it back in for the consistency you want! Smash or blend your beans to make the perfect refried beans!
Watch how to make refried beans in the instant pot (video)
1/4-1/2 fresh jalapeno pepper, seeded and chopped (I used about 1/4 because I wanted my kids to eat it and not think it was too hot)
2 tablespoons minced garlic
3 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin (optional)
5 cups water
4 cups chicken broth
If you want to turn this into a big batch of bean dip, add the following:
2 cups salsa
2 cups shredded Colby Jack cheese
2 cups shredded pepperjack cheese
8 oz. cream cheese
16 oz. sour cream
2 Tbls chili powder
1/2 tsp. ground cumin
Mix in with the beans and let cook a couple hours longer so flavors can blend. Makes a huge batch so just freeze leftovers!
Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.