Low-Sodium Refried Beans

5 from 1 vote

These creamy, homemade refried beans will add texture and flavor to your favorite Mexican dishes.

Prep Time:1 20

Cook Time:15

Total Time:1 35

The night before, rinse 2 cups dried Pinto beans in a large bowl, drain
Add fresh water until they cover the beans by 2 inches
Let sit on the counter overnight
The next day, drain the water from the beans and set aside.
Plug Instant Pot in and select Sauté and + until the light is on More for high heat
Wait for the display to say Hot
Once hot, add 1 tablespoon avocado oil, 1 cup white onion, 1 Serrano pepper, 1/2 cup cilantro stems, and 2 teaspoon ground cumin
Sauté for 7 minutes until onions begin to soften
Press Cancel
Add beans, 2 cups homemade chicken stock, and 2 teaspoon salt and stir
Secure the Instant Pot lid and set the pressure gauge on Sealing
Press Manual high heat and set the timer to 11 minutes
Once the timer is done, unplug the Instant Pot and let it come down from pressure naturally by waiting for the pressure gauge to fall without releasing the pressure
Remove the lid and blend using an immersion blender to make smooth, creamy refried beans. If the beans seem too runny to you, allow them to sit and steam off any excess moisture. Run the immersion blender again until you get the right consistency.
If you do not have an immersion blender (you really should get one), you can also blend the beans in a blender or food processor
Put the refried beans into a bowl and serve

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.

Course: Side Dish

Cuisine: Mexican

Keyword: Low-Sodium Refried Beans

Servings: cups

Calories: 309kcal