The Bluster and the Burrow
Low-Sodium Refried Beans
These creamy, homemade refried beans will add texture and flavor to your favorite Mexican dishes.
Print Recipe
Equipment
Ingredients
- 1 tablespoon avocado oil
- 1 cup white onion diced
- 1/2 cup cilantro stems rough chopped
- 1 Serrano pepper rough chopped
- 2 teaspoon ground cumin
- 2 cups dried pinto beans soaked overnight
- 2 cups homemade chicken stock Or beef stock or water
- 2 teaspoon salt
Instructions
- Soak the beans (night before): Rinse 2 cups dried pinto beans in a large bowl and drain. Cover with fresh water so the beans are submerged by about 2 inches; let sit on the counter overnight.
- Drain and prep: The next day, drain the soaking water and set the beans aside.
- Preheat the Instant Pot: Plug in the Instant Pot and select Sauté; press the + button until it reads More for high heat. Wait until the display says Hot.
- Build the flavor base: Add 1 tablespoon avocado oil, 1 cup white onion, 1 Serrano pepper, 1/2 cup cilantro stems, and 2 teaspoon ground cumin. Sauté about 7 minutes, until the onions begin to soften. Press Cancel.
- Pressure cook the beans: Add the 2 cups soaked pinto beans, 2 cups homemade chicken stock, and 2 teaspoon salt; stir to combine. Secure the lid and set the valve to Sealing. Select Manual (High Pressure) and set the timer for 11 minutes.
- Natural release: When the timer finishes, unplug the Instant Pot and allow the pressure to release naturally; wait until the float valve drops before opening the lid.
- Blend until creamy: Use an immersion blender to blend the beans until smooth and creamy. If they seem too loose, let them sit uncovered a few minutes to steam off moisture, then blend again to your desired consistency.
- Alternative blending option: If you don’t have an immersion blender, carefully transfer the beans to a blender or food processor and blend until smooth.
- Serve: Transfer to a bowl and serve warm.
Notes
- Use any vegetable scraps you have on hand. Before I make stock, I go through my refrigerator and look for anything that is past its prime. I’ve used garlic bulbs, wrinkly ginger, and cherry tomatoes, carrot numbs, chopped-up onions that are starting to get a little soft, you name it.
- Don't use lettuces, squashes, cucumbers, or cruciferous vegetables like broccoli. Anything with a lot of water isn't going to impart flavor and would just be a waste of ingredients. And broccoli or cauliflower is just going to give it a weird aroma and flavor.
- You can store the stock in the refrigerator for up to 7 days or freeze it for 3 months. I like to freeze it in ice cube trays or silicone molds to be able to pull it out and use a measured amount without having to let an entire block of stock thaw.
- When the stock cools, it should be gelatinous. This is a good thing. The gelatine is pulled from the bones, skin, and cartilage. It will melt when heated.
Nutrition
Calories: 309kcal | Carbohydrates: 52g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 942mg | Potassium: 1140mg | Fiber: 13g | Sugar: 3g | Vitamin A: 22IU | Vitamin C: 8mg | Calcium: 103mg | Iron: 5mg
