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"REFRIED" BEANS (Instant Pot Recipe)

I’ve been loving my Instant Pot for meal prep (not sponsored). I honestly wasn’t sure I wanted another kitchen appliance, but it has made my life easier — especially since I have been trying to make more plant-based meals. Beans from scratch cook in no time while I’m using my stovetop and oven to prep other goodies.

I’ve now made these not-fried “Refried” Beans a handful of times. They’re nutritious, delicious, and super easy and inexpensive, too! Better still, they are a hit with the whole family.  In fact, the kids like them better than any canned or restaurant refried beans they’ve ever had. So give them a go and let me know what you think!

“Refried” Pinto Beans

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Ingredients for 4 to 6 servings:

  • 2 cups dried pinto beans

  • 8 cups water

  • 1 Tbsp avocado oil

  • 1/2 large white onion, diced

  • 2 Tbsp homemade taco seasoning (recipe below)

  • 2 cups water, vegetable stock, or bone broth

  • 1/2 tsp pink Himalayan salt, or more to taste

  • optional for serving: taco shells (soft or hard shells or lettuce wraps) and/or toppings such as shredded lettuce or cabbage, diced tomato, corn, chopped cilantro, guacamole, cheese, sour cream, salsa, or even kimchi (my personal fav!)

Directions:

  1. Put pinto beans and 8 cups water in large bowl and soak overnight. In the morning, drain and rinse well with cold water. Set aside.

  2. With instant pot on sauté setting, add oil and onion and sauté for 3 to 4 minutes. Add the taco seasoning and cook for another 2 to 3 minutes, stirring frequently, until onion softens and starts to become translucent.

  3. Turn pot off and add soaked beans and 2 cups water or broth. Close and lock lid and pressure cook for 15 minutes, followed by a natural pressure release.

  4. Once pressure released, open lid carefully. Using a potato masher, mash beans to desired consistency and season to taste.

Serve these “Refried” Beans as a side dish sprinkled with cilantro and a dollop of guacamole or sour cream, or use as a vegan taco filling. They can be stored in an airtight container in the fridge for 5 days or frozen for up to 2 months.

Homemade Taco Seasoning

Feel free to make a double or triple batch and reserve for your next taco night!

Ingredients:

  • 1 Tbsp chili powder

  • 1 1/2 tsp ground cumin

  • 1 tsp smoked paprika

  • 1 tsp sea salt

  • 1/2 tsp cayenne powder

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp dried oregano

  • 1/2 tsp black pepper

Directions: Mix spices together in a small bowl. Homemade Taco Seasoning can be used immediately or stored in an airtight container for future recipes.

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“REFRIED BEAN” TACO using a sprouted grain spinach tortilla and topped with coleslaw, grated carrot, watercrcress, guacamole, hemp hearts, and vegan “smoky cheeze” coconut chips.

“REFRIED BEAN” TACO using a sprouted grain spinach tortilla and topped with coleslaw, grated carrot, watercrcress, guacamole, hemp hearts, and vegan “smoky cheeze” coconut chips.