Instant Refried Beans Mix Recipes

INSTANT POT® REFRIED BEANS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, garlic, and oregano; cook for 5 minutes. Add beans and water; stir. Close and lock the lid. Choose high pressure and set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
• Remove the lid and check a bean; if not yet tender, close and lock the lid and cook another 5 minutes at high pressure.
• Drain beans, reserving 2 cups of liquid. Return beans to pot and add salt and 1 cup reserved liquid. Puree using a stick blender, adding additional cooking liquid as needed. Keep warm using the slow cooker function.

INSTANT POT REFRIED BEANS

Steps:

• Place the pinto beans in a large colander. Thoroughly rinse them. Pick the beans over, removing any damaged or clearly misshapen beans and discarding them. Set the rinsed beans aside.
• Turn a 6-quart (or larger) Instant Pot to SAUTE. Add the oil. Once the oil is hot, add the onion and jalapeno. Sauté for 2 minutes, then add the garlic and let cook just until fragrant, about 30 seconds. Add a few splashes of chicken stock and scrape along the bottom of the pot to remove any stuck-on bits of food (this will prevent a BURN warning). Add the remaining stock, water, bay leaves, salt, cumin, oregano, cayenne, and the rinsed and drained beans. Lightly stir to combine.
• Seal the Instant Pot. Cook on HIGH (manual) for 45 minutes. When the 45 minutes of pressure cooking has finished, let the pressure release naturally for 25 minutes. Vent to release any remaining pressure. Carefully open the lid. The beans will be very liquidy.
• Discard the bay leaves. Reserve 2 cups of the bean cooking liquid in a bowl or measuring cup, then drain the remainder. Return to the beans to the pot. With an immersion blender (or by hand with a potato masher), puree the beans until they reach your desired consistency, adding some of the reserved liquid as needed. (You can also scoop the beans into a blender in batches and puree them that way-be sure to let the beans cool somewhat first so that they do not splatter). Taste and adjust seasoning as desired. Sprinkle with any desired toppings, serve, and enjoy!

INSTANT REFRIED BEANS MIX

Steps:

• In a coffee grinder, food mill or blender, grind beans until a flour consistency. Combine all ingredients and store jar or ziploc bag.
• To Use:.
• 3/4 cup mix.
• 2-1/2 cups boiling water.
• Mix with a wire whisk until combined. Bring to boil, cover, reduce heat to low and simmer for 4-5 minutes or until thickened. Mixture will thicken more as it cools. Refried beans will remain thickened even when reheating. You can add salsa or chopped chili peppers for added zip.

INSTANT REFRIED BEANS

Steps:

• In a coffee grinder, food mill, food processor or blender, grind beans until a flour consistency.
• Combine all ingredients and store in an airtight container.
• To prepare, in a medium-sized saucepan combine 3/4 cup bean flour mix with 2-1/2 cups boiling water.
• Mix with a whisk until combined.
• Bring to boil, cover, reduce heat to low and simmer for 4-5 minutes or until thickened.
• Mixture will thicken as it cools.

INSTANT POT REFRIED BEANS

Steps:

• Add all ingredients to inner pot. Turn pressure valve to sealed. Set on manual pressure for 45 minutes. After a 20-minute natural release, do a quick release to let out remaining pressure. Reserve 1 cup liquid, drain the beans and then discard the ham hock. Blend beans in a blender or food processor and add in reserved iquid as needed to reach desired consistency. You could also use a potato masher if you don't mind if it's a little chunkier.