Refried Beans

Ingredients

• 1½ cups dried pinto beans, rinsed
• 1 small onion, chopped
• 3 cloves garlic, minced
  Swap forgarlic (as written)jarred minced garlic
• 1 tsp cumin
• 1 tsp smoked paprika, optionalSkip
• ½ tsp dried oregano
• 1 tsp salt, or to taste
• ¼ tsp black pepper
• 2 cans diced tomatoes, 14.5 oz each, fire-roasted preferred, with liquid
• 1½ cups water, or low-sodium vegetable broth
• 2 tbsp olive oil, optional, for sautéingSkip
• 1 tbsp lime juice, optional, for brightnessSkip

Steps

1. 1.Turn the Instant Pot to Sauté. Add 2 tbsp olive oil, then the chopped onion (1 small) and 3 cloves garlic. Cook until softened, about 3–4 minutes.
2. 2.Add 1 tsp cumin, 1 tsp smoked paprika, ½ tsp oregano, 1 tsp salt and ¼ tsp black pepper. Stir 30 seconds to bloom the spices.
3. 3.Add 1½ cups rinsed dried pinto beans, the diced tomatoes with their juice (2 cans), and 1½ cups water or broth.
4. 4.Cancel Sauté. Pressure cook on High for 45 minutes.
5. 5.Let the pressure release naturally for 15 minutes, then release the rest.
6. 6.If needed, drain excess liquid (save some in case you want to adjust the texture).
7. 7.Mash the beans with a potato masher or immersion blender to the texture you like.
8. 8.Optional: turn Sauté back on and cook the mashed beans 5–10 minutes to thicken.
9. 9.Stir in 1 tbsp lime juice if using. Taste and adjust seasoning before serving.