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Refried Beans
5 from 12 votes

Refried Beans

Refried Beans here are made by cooking pinto beans with flavorful aromatics in a broth using an Instant Pot, then mashing the beans with spices and bacon drippings for richness. The process produces creamy beans with a balanced seasoning of cumin and chili powder, suitable as a side or base for various dishes.

Prep Time
10 mins
Cook Time
50 mins
Additional Time
25 mins
Total Time
1 hr 25 mins
Servings: 14
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 2 tsp olive oil for sauteing, or bacon drippings
  • 1 1/4 cups chopped yellow onion
  • 1 1/2 Tbsp garlic 4 cloves, minced
  • 1 (32 oz) carton chicken broth low-sodium
  • 8 cups water
  • 3 3/4 cups (1.5 lbs) pinto beans rinsed well and drained
  • salt freshly ground
  • black pepper freshly ground
  • 1 tsp cumin ground
  • 1 tsp chili powder
  • 1/4 cup bacon drippings or butter
  • 1 cup cheddar cheese then more for serving if desired, shredded, medium

Instructions

Instant Pot Method
    Cup of Yum
  1. Select saute mode on the instant pot. Once the front label reads "hot" add olive oil and onion and saute 3 minutes. 
  2. Add garlic and saute 30 seconds longer. Select "cancel" to turn saute setting off.
  3. 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).
  4. Cover instant pot, make sure valve is set to "sealing" position. Select "manual" mode and adjust time to 50 minutes.
  5. Once time is up let pressure come down naturally for 15 minutes then open the valve to release any remaining pressure.
  6. Set a large bowl in the sink then set a colander over it. Carefully pour beans into colander (be careful of steam!). Reserve broth.
  7. Return drained beans to the bowl of the instant pot add in bacon drippings, cumin and chili powder.
  8. 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.
  9. Stir in cheddar and let melt through then serve warm with more cheddar on top if desired.
Slow Cooker Method (9 Hours Total Time)
  1. 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.
  2. 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).
  3. Cover and cook on high heat for 8 - 9 hours until softened through.
  4. Set a large bowl in the sink then set a colander over it. Carefully pour beans into colander (be careful of steam!) Reserve broth.
  5. Return drained beans to the bowl of the slow cooker. Add in bacon drippings, cumin and chili powder.
  6. 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.
  7. Stir in cheddar, let melt through and serve warm topped with more cheddar if desired. 

Notes

  • Bacon drippings add flavor; prepare and store by cooking bacon on foil-lined pan, then refrigerate drippings in a container for up to one week.
  • Adjust salt after mashing beans to taste since initial seasoning is light during cooking.
  • Mashing texture can be customized from smooth to chunky by varying blending or mashing.