Does your family love refried beans as much as mine does? I also love my Instant Pot. Love cooking with my doTERRA essential oils. So of course I am excited to combine them.
I’ve spent quite a bit of time experimenting to come up with a recipe that is a reasonably quick version of the ones I’ve made from scratch for years and yes I really hand mashed and refried them. They are a family favorite but realistically they take forever to cook – like it is an all-day thing. So if you are looking for refried beans like the great Mexican restaurants – you’ll love these. If you are looking for something like the stuff that comes out of a can… these are a kicked up version.
• To soak or not to soak, that is the question. Personally I soak BUT you don’t have to and I’ll add an adjusted cooking time if you choose not to or are like me and always miss a line in the recipe and you haven’t soaked them. I generally rinse and pick out any ones that don’t look too good and soak in a large bowl full of water over night or first thing in the morning. I do think they are a little more GI friendly if you soak them.
• To salt or not to salt when soaking. I don’t. I’ve tried it both ways and I think it makes them a little tougher, the skins don’t seem as nice and it doesn’t seem to help so I skip it.
• This recipe can be made vegetarian easily and that recipe follows.
Essential Instant Pot Refried Beans
Ingredients:
1 lb. Pinto Beans
2 ¼ c Broth (Chicken, Vegetable or even water).
1 drop doTERRA Cumin essential oil (sub 2 t Cumin)
2 T Bacon grease (can sub olive oil)
6 slices diced Bacon
1 drop doTERRA Black Pepper essential oil (sub dash Cayenne)
2 t Kosher Salt
7 Slices jarred Jalapenos (I like Embasa brand). (Sub 1 whole sliced deveined and seeded jalapeno. Can be omitted).
1 cup shredded Cheddar Cheese (Tillamook rules. This can be omitted).
Directions:
1. Turn Instant Pot on Sauté. When hot, add diced bacon and fry until brown but NOT crisp. Remove all but 2 T of grease.
2. IF using spices instead of essential oils add them now and cook for a few seconds.
3. Drain and rinse beans and add them to Instant Pot.
4. Add Broth or liquid
5. Add essential oils and salt.
6. Stir
7. Over and close valve on Instant Pot. Select Bean mode and cook 25 minutes. If the Instant Pot doesn’t have the Bean option use Manual for 20 minutes.
8. Use Quick Release (flip the valve using a long handled spoon).
9. Drain the liquid from the beans and reserve the liquid.
10. Return beans to the Instant Pot, add cheddar and stir.
11. Using an Immersion Blender pulse through and stir. The trick is to not puree it. It is perfectly okay to have an occasional whole bean or some larger bits. Use a rubber spatula blend together and have a nice consistency. I like to stop before what you see in the can and definitely before it becomes soupy. Usually you don’t need the liquid but occasionally they are a little dry. Just add a little bit at a time (1/4 c or less) until you have the consistency you want.
Notes:
1. For beans that have not been soaked use 6 c of liquid and make sure to drain before using the immersion blender.
2. These freeze well and can be in the refrigerator for 7 days.
Vegetarian Essential Instant Pot Refried Beans
Ingredients:
1 lb. Pinto Beans
2 ¼ c Vegetable Broth
1 drop doTERRA Cumin essential oil (sub 2 t Cumin)
2 T Olive Oil
1 c diced onion and 2 cloves garlic diced
1 drop doTERRA Black Pepper essential oil (sub dash Cayenne)
2 t Kosher Salt
7 Slices jarred Jalapenos (I like Embasa brand). (Sub 1 whole sliced deveined and seeded jalapeno. Can be omitted).
1 cup shredded Cheddar Cheese (optional).
Directions:
1. Turn Instant Pot on Sauté. When hot add olive oil and onion and garlic. Cook until onions are soft.
2. IF using spices instead of essential oils add them now and cook for a few seconds.
3. Drain and rinse beans and add them to Instant Pot.
4. Add Broth
5. Add essential oils and salt.
6. Stir.
7. Over and close valve on Instant Pot. Select Bean mode and cook 25 minutes. If the Instant Pot doesn’t have the Bean option use Manual for 17 minutes.
8. Use Quick Release (flip the valve using a long handled spoon).
9. Drain the liquid from the beans and reserve the liquid.
10. Return beans to the Instant Pot, add cheddar and stir.
11. Using an Immersion Blender pulse through and stir. The trick is to not puree it. It is perfectly okay to have an occasional whole bean or some larger bits. Use a rubber spatula blend together and have a nice consistency. I like to stop before what you see in the can and definitely before it becomes soupy. Usually you don’t need the liquid but occasionally they are a little dry. Just add a little bit at a time (1/4 c or less) until you have the consistency you want.
Notes:
1. For beans that have not been soaked use 6 c of liquid and make sure to drain before using the immersion blender.
2. These freeze well and can be in the refrigerator for 7 days.
3. Cheese can be omitted. It doesn’t change consistency. I don’t know if dairy free cheese can be substituted. If it melts and cooks well then it should be fine.
4. If a smoky flavor is desired add a couple drops of liquid smoke.
Note: I only recommend doTERRA essential oils for cooking and internal use. If using another brand please check label carefully to make sure it can be used in this way the majority of other brands cannot and it is not safe.
