Categorized:
- Main Dish
Tagged:
- bacon
- cheddar cheese
- chicken broth
- chili powder
- cumin
- garlic
- onions
- pinto beans
Refried Beans
Ingredients
- 2 tsp olive oil or bacon drippings (for sauteing)
- 1 1/4 cups chopped yellow onion
- 1 1/2 Tbsp minced garlic (4 cloves)
- 1 (32 oz) carton low-sodium chicken broth
- 8 cups water
- 3 3/4 cups (1.5 lbs) pinto beans, rinsed well and drained
- Salt and freshly ground black pepper
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/4 cup bacon drippings* or butter
- 1 cup shredded cheddar cheese (I use medium), then more for serving if desired
Instructions
Instant Pot Method
- Select saute mode on the instant pot. Once the front label reads “hot” add olive oil and onion and saute 3 minutes.
- Add garlic and saute 30 seconds longer. Select “cancel” to turn saute setting off.
- Pour in chicken broth, water and pinto beans. Season with salt and pepper (for now I go with 1 tsp salt 1/2 tsp pepper then I add quite more at the end when mashing).
- Cover instant pot, make sure valve is set to “sealing” position. Select “manual” mode and adjust time to 50 minutes.
- Once time is up let pressure come down naturally for 15 minutes then open the valve to release any remaining pressure.
- Set a large bowl in the sink then set a colander over it. Carefully pour beans into colander (be careful of steam!). Reserve broth.
- Return drained beans to the bowl of the instant pot add in bacon drippings, cumin and chili powder.
- Use an immersion blender or potato masher to mash beans to desired texture, while adding in reserved broth about 1/4 cup at a time to reach desired consistency.
- Stir in cheddar and let melt through then serve warm with more cheddar on top if desired.
Slow Cooker Method (9 Hours Total Time)
- Heat olive oil in a medium skillet over medium high heat. Add onion and saute 2 minutes add garlic and saute 1 minute longer. Transfer mixture to a 6 or 7 quart slow cooker.
- Rinse the beans and drain then add the beans to the slow cooker. Pour in the water and broth (if your slow cooker generally looses a lot of moisture while cooking I might add an extra 1 cup water).
- Cover and cook on high heat for 8 - 9 hours until softened through.
- Set a large bowl in the sink then set a colander over it. Carefully pour beans into colander (be careful of steam!) Reserve broth.
- Return drained beans to the bowl of the slow cooker. Add in bacon drippings, cumin and chili powder.
- Use an immersion blender or potato masher to mash beans to desired texture, while adding in reserved broth about 1/4 cup at a time to reach desired consistency.
- Stir in cheddar, let melt through and serve warm topped with more cheddar if desired.
Notes
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