Last week my daughter had a homeschool event to attend. There would be approximately 70 people in attendance, mostly teenagers and we were all bringing foods to supply a taco bar. That’s like feeding 300 regular people the way teens eat! Haha!
I volunteered to bring dairy free ice cream, lettuce for the tacos and salads and refried beans. What a perfect time to try out a new Instant Pot recipe! I decided I would be making a lot of beans, so I would have many times to run my recipe through its trial and error tests. Well, this recipe really came together quite easily! I am very pleased and what was an added blessing, I had a few folks ask me for my recipe! That was great confirmation that this recipe was a winner!
I must have cooked 5 pounds of dried beans for this event and guess what, I came home with very little leftovers! My kids have always loved refried beans, cooked whole beans and rice. If I make my delicious pico de gallo, they are the happiest people!!
This recipe is so very easy, flavorful and you can even freeze the leftovers, so be sure to make plenty! Click through the link below to see the type of hand blender I use to make these beans perfectly creamy! This way I can soak, cook and blend all in one pot with minimal cleanup! Little tip, I made double batches of my recipe below in the IP, you want to be sure not to fill your pot more than half way when cooking foods that expand like beans. Another tip I forgot to mention, but thankfully my sweet friend and fellow Admin Chris mentioned was how to soak the beans! To keep my level of cleanup as minimal as possible, I soaked in the IP liner! The night before you want to make the beans, place dried, rinsed beans in the liner. Add enough water to cover the beans by a several inches. I then just placed the liner in the unplugged, turned off pot and put the lid on. Let it rest until the next day when I was ready to make beans! I then drained the beans into a colander, rinsed well, washed out the pot, dried it and proceeded with the next steps of sauteeing my onion and so on. 🙂 I hope you find this handy tip helpful too!
When the beans are first finished, and blended they will be a runnier texture, they will thicken upon standing. If you want to serve them immediately, drain off more liquid before blending! (Save it in case you drained off too much and you need to thin it! I have made that mistake!)
If you are on Trim Healthy Mama, this recipe makes a wonderful E side dish! You can also use this as a meatless meal by having a half serving of beans, half serving of rice, top with pico de gallo and enjoy a smoothie on the side, or even add a scoop of collagen to a cup to your shrinker! Delicious and inexpensive!
With Joy – Tina 🙂
- 1 Tablespoon Coconut Oil
- 1 Onion chopped
- 1/2-1 teaspoon chili powder (by taste)
- 1/2-1 teaspoon cumin (by taste)
- 2 cups dried pinto beans soaked overnight
- 1.25-1.5 cups water
- 1 teaspoon salt to be added AFTER cooking
- Turn IP to saute, add oil and chop onion.
- Add onion to the IP and begin to saute, when about 1/2 way to softening, add in seasonings. I prefer a spicier bean with more flavor, so I add a full teaspoon of both cumin and chili powder. Saute seasonings with onion for a minute or two longer, keep stirring so it wont burn!
- Add in water and deglaze the bottom of the IP. Deglazing is just scraping off the cooked bits left after cooking. It makes for wonderful flavor! Add in your soaked beans.
- Place the lid on, lock into place, make sure your lid is set to seal. Press manual and set for 10 minutes cooking time. Allow your beans to natural pressure release.
- When done cooking, if you want your beans a little thicker, pour off a little of your liquid (but not much!). I have found if I use the 1.25 cups of water, I can blend without draining and they come out great! They do thicken upon standing, so don't worry if they are a little runny. DONT FORGET to add your teaspoon of salt when it's time to blend! Pour that in, blend until smooth.