f you love the flavor of refried beans but would rather avoid the lard they are typically cooked in, you’ll love this easy, fat-free version made in the Instant Pot.
Ingredients
- 1 cup dried pinto beans (soaked for 8 hours and drained)
- 3 cups water
- ½ yellow onion (chopped)
- 2 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ¼ teaspoon freshly ground black pepper
- Pinch of cayenne pepper (optional)
- ½ to ¾ teaspoon fine sea salt
- Optional garnish: Chopped fresh cilantro (Lime wedges, diced tomato, sliced jalapeño, diced avocado, crumbled queso)
Instructions
- Combine the drained beans, water, onion, and garlic in the Instant Pot.
- Stir well, making sure the beans are submerged. Secure the lid and move the steam release valve to Sealing. Select
- Manual/Pressure Cook to cook at high pressure for 20 minutes.
- When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid and drain the beans, reserving the liquid.
- Return the cooked beans to the Instant Pot, and stir in ½ cup of the reserved cooking liquid, along with the cumin, chili powder, black pepper, cayenne, and ½ teaspoon salt. Use a potato masher to mash the cooked beans until smooth, leaving some texture if you like. (You can use an immersion blender for pureed beans, if you prefer.)
- Taste and adjust the seasoning, adding more salt as needed, and serve warm with a garnish of cilantro and a squeeze of lime juice.
- Store leftover beans in an airtight container in the fridge for 1 week.
Serving: 1/2 cup, Calories: 50kcal, Carbohydrates: 16.5g, Protein: 5g, Fat: 0.5g, Saturated Fat: 1g, Sodium: 155.5mg, Fiber: 10g, Sugar: 1.5gWW Points Plus: 2
