Beans can be enjoyed with the broth, or drain liquid and serve as a side.
Use the beans to make vegan or vegetarian tacos, tostadas, burritos, enchiladas or taquitos.
Use an immersion blender or potato masher to mash the beans into “refried beans”. Drain most of the cooking liquid. Adding some of the cooking liquid back to the beans, as needed. I like to leave some of the beans whole to add to the texture of the dish.
Traditional refried beans, frijoles refritos are made by adding the cooked beans to a frying pan with a bit of fat (traditionally lard). Then mashed with a potato masher. Add some of the cooking liquid back to the beans, as needed. They are delicious either way.
Beans can be refrigerated for 3-4 days. For longer storage freeze for up to 2 months or pressure can the beans for a shelf stable product.
Instant pot Pinto Beans
These Instant Pot Pinto Beans are so incredibly easy and so delicious! Perfect on all your favorite Mexican dishes and there is no need to even soak them!
Servings 12 servings
Calories 138kcal
Cost $3
Equipment
Ingredients
- 1 pound dried pinto beans
- 1 poblano pepper
- 1 onion, diced
- 2 cloves garlic
- 1 bay leaf
- 2 teaspoon salt
- 1 teaspoon Pepper
- 5 cups water
Instructions
- Rinse and sort beans removing any foreign pieces.1 pound dried pinto beans
- Chop vegetables.1 poblano pepper, 1 onion, diced, 2 cloves garlic
- Add beans, vegetables and spices to Instant pot.1 bay leaf, 2 teaspoon salt, 1 teaspoon Pepper, 5 cups water
- Add water.
- Set instant pot to pressure cook on high pressure. Set timer for 30 minutes.
- Once the cooking cycle is done, allow the pressure cooker to slow release for about 10 minutes. (Leave the cooker alone). Once the float valve depresses, release additional pressure manually.
- See below for serving suggestions.
Notes
Can substitute vegetable, chicken or beef stock instead of water.
HOW TO SERVE BEANS
Nutrition
Calories: 138kcal | Carbohydrates: 25g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 393mg | Potassium: 562mg | Fiber: 6g | Sugar: 1g | Vitamin A: 38IU | Vitamin C: 11mg | Calcium: 48mg | Iron: 2mg