Non-Fried Refried Beans
These blended pinto beans are simple to make and taste just like re-fried beans without all the oil!
Servings: 6 Servings
Ingredients
For Soaking Beans
- 2 cups Dried Pinto Beans
- ½ tsp Baking Soda
- Water
For Cooking
- 2 ¼ cups Fresh Water
- 3 tsp Chili Powder
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 3 tsp Cumin
- 2 tsp Italian Seasoning
- ½-1 tsp Salt to taste
- ¼-½ tsp Cayenne powder optional for spice
Instructions
- Soak Pinto Beans in water either overnight or pour boiling water over pinto beans and soak for 4-8 hours. Either way, stir in ½ tsp baking soda.
- When beans have finished soaking, pour into a colander to strain the water out. Rinse throughly.
- Place beans into Instant Pot and add 2 ¼ cups of fresh water and the rest of the ingredients. Seal pressure cooker and set to High Pressure for 9 minutes if beans soaked overnight or 14 minutes for a same-day soak. Do a full natural release.
- Once pressure is released, open the lid and use your stick blender to blend the beans. Enjoy immediately or store in the fridge for up to 5 days.
- *When re-heating these blended beans, add a splash of water while they heat up. The beans will dry out after being in the fridge so adding a little water will get them back to the creamy consistency!
Notes
*Never leave beans (or rice!) sitting out on the counter for too long. They are prone to food-borne illnesses if sitting out at room temperature for over 2 hours.