Refried Beans
Course: SidesCuisine: MexicanDifficulty: EasyPrep time
20
minutesCooking time
40
minutesIngredients
2 lb dry pinto beans
2 tbsp olive oil
2 onions cut in large rings
3 tbsp chicken bouillon base
6 tsp cumin
12 cups water
3 tsp garlic powder
1 tsp salt
1 cup butter
Directions
- Instant Pot
- Add oil and onion rings, brown on saute mode
- Press cancel when onions are browned.
- Add water, beans, chicken bouillon base, cumin, garlic, and to instant pot. Stir.
- Cook on high pressure for 45 minutes, allow pressure to natural release for 20 minutes minimum, or leave for up to a few hours until you are ready for them.
- Strain juices in colander with a large bowl under to save some of the juices (you don’t need all so if some spill out its fine). Note, do this step in the sink as you will have a lot of spillage.
- Place 1 cup of butter into large bowl.
- Pick up colander and let drip for a minute.
- Dump drained beans into bowl with butter.
- Stir to mix, mash and melt butter.
- Use potato masher or immersion blender to mash beans.
- Crock Pot
- Add oil and onion rings to skillet, brown on med-high
- Add onions, water, beans, chicken bouillon base, cumin, garlic, and salt to crock pot
- Cook on low for 8-10 hours
- Strain juices in colander with a large bowl under to save some of the juices (you don’t need all so if some spill out its fine). Note, do this step in the sink as you will have a lot of spillage.
- Place 1 cup of butter into large bowl.
- Pick up colander and let drip for a minute.
- Dump drained beans into bowl with butter.
- Stir to mix, mash and melt butter.
- Use potato masher or immersion blender to mash and blend beans.
Notes
- This recipe makes a bulk amount of beans. Feel free to cut the recipe in half if you do not want a ton of beans! If making the full batch, keep in mind you will need a very large bowl to mix them in. They freeze well. I typically make a full batch and freeze them in mason jars or ziplock bags.
