Thursday, June 1, 2017

Instant Pot Refried Beans

For years we've been wanting to add more beans to our diet but it's a hassle to deal with soaking overnight. The Instant Pot has enabled us to make beans without pre-soaking. We tried a new recipe today from the Allergy Free Alaska blog, Instant Pot Refried Beans.

We didn't have the exact ingredients, so we made some changes to the recipe. Here is what we made.

2 pounds dried pinto beans, sorted
1 cup chopped onion
2 Tbsp. minced garlic
2 tsp dried oregano
pungent spices: cubebs, long pepper, black pepper
1 1/2 teaspoons ground cumin (I used some cardamom and paprika)
1/2 tsp ground black pepper
3 Tbsp bacon drippings (or lard if you are a traditionalist)
4 cups chicken broth
4 cups water
1-2 tsp sea salt

In a large mixing bowl, add the sorted dried pinto beans and fill the bowl with enough water to cover the beans by several inches. Set aside to soak for 15 minutes while you prepare the remaining ingredients.
To the Instant Pot bowl, add the chopped onion, garlic cloves, jalapeno, dried oregano, ground cumin, ground black pepper, lard, chicken broth, and water.

Use a colander to strain the beans and discard the soaking liquid. Rinse with fresh water.
Now add the beans to the Instant Pot bowl, and stir all of the ingredients together. It’s okay if the lard is in a solid lump, as soon as the Instant Pot comes up to pressure/temperature, the lard will melt.
Place the lid on the Instant Pot and ensure the steam release valve is set to sealing. Press the “Bean/Chili” key, which will show 30 minutes of cooking time, and increase the time to 45 minutes. Now walk away. When the Instant Pot is done cooking, it will come down from pressure naturally, about 40 minutes.
When the pressure is released, open the lid of the Instant Pot and add the sea salt to taste.
While directed to "Use an immersion blender" I opted for a potato masher to blend the beans to the desired consistency. Then I openly laughed at my hubris, and pulled out the food processor in which I processed half of the bean mixture for a few pulses, then the other half.  The beans will appear soupy, but will thicken as they cool.

Recipe made six pints.

Tasted good in a burrito with rice, cheese blend, chopped greens, and yogurt. 

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