3 Methods for "Not-Fried" Refried Beans
I resisted getting an instant pot for YEARS! I just didn’t see how it could radically change anything I regularly make. Plus, between the pressurizing time while it comes to temperature before it starts to cook, then the pressure release stage afterward, would it really be any faster than anything I can make on the stovetop? Well, mostly no, but it is a really convenient, one-pot-wonder type of appliance, even if it’s a behemoth on my countertop. I’ve been making this recipe for “not fried” refried beans in the crock pot and stovetop for years, but getting the Instant Pot has really simplified the process, and is one of those rare things that is actually significantly faster to pressure cook. These beans are great in tacos, burritos, used in dips or as a side dish. They have a great flavor and texture, with plenty of room for simple customization to be exactly what you prefer.
Hello, World!
"Not Fried" Refried Beans
Ingredients
- 2 diced bell peppers
- 2 medium onions, diced
- 2 cups dried and rinsed pinto beans
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 2 tablespoons granulated garlic
- 8 cups water
- Salt to taste
Instructions
- Place peppers, onions, beans, cumin, paprika, chili powder, and beans in the Instant Pot. Add the water.
- Place the lid on the pressure cooker, close the vent, and set to cook on high pressure for 30 minutes.
- Allow the pressure cooker to naturally release for 20 minutes, then open the vent and manually release the remaining steam.
- Thoroughly stir the contents of the pot, then use a potato masher to break up some of the beans.
- Turn on the sautee function, and simmer beans for one hour, stirring and repeating the mashing regularly until most of the liquid has cooked off and starches are beginning to create a film on the top of the beans. Allow to cool completely. The beans will continue to thicken as the starches cool. Salt to taste.
- Serve fresh or freeze in meal size portions for the future.
- Place peppers, onions, beans, cumin, paprika, chili powder, beans, and water in the Crock Pot.
- Place the lid on the slow cooker and set to cook on HIGH for 6-8 hours, until beans are very soft.
- Pour the contents of the crock pot into a large pot on the stovetop. Thoroughly stir the contents of the pot, then use a potato masher to break up some of the beans.
- Turn the stovetop on low heat and simmer beans for 1-2 hours, stirring and repeating the mashing regularly until most of the liquid has cooked off and starches are beginning to create a film on the top of the beans. Allow to cool completely. The beans will continue to thicken as the starches cool. Salt to taste.
- Serve fresh or freeze in meal size portions for the future.
- Place peppers, onions, beans, cumin, paprika, chili powder, beans, and water in a large pot over high heat.
- Bring the pot to a boil, then lower the heat to medium to maintain a boil for one hour, or until beans are very soft. This will vary depending on the freshness of your beans.
- Once beans are cooked thoroughly, stir the contents of the pot, then use a potato masher to break up some of the beans.
- Turn the stovetop to low heat and simmer beans for 1-2 hours, stirring and repeating the mashing regularly until most of the liquid has cooked off and starches are beginning to create a film on the top of the beans. Allow to cool completely. The beans will continue to thicken as the starches cool. Salt to taste.
- Serve fresh or freeze in meal size portions for the future.