REFRIED BEANS—HOMEMADE (Instant Pot)

Ingredients:

  • 1 lb. pinto beans
  • 1/2 large onion, chopped
  • 2 Tbl. jarred minced garlic
  • *Up to 1 1/4 Tbl. salt
  • 1/2 tsp. black pepper
  • 1 tsp. cumin
  • 2tsp. chili powder
  • 2 jalapeno
  • 7 cups hot water

*You can use as little as 1/2 Tbl. of salt. It depends on how you like your beans.

Directions:

  1. Rinse beans and pick out any bad beans.
  2. Combine all the ingredients in the Instant Pot
  3. Set on high pressure.
  4. Set time for 50 minutes.
  5. When time expires, allow pressure to release naturally (NR).
  6. Uncover, and remove extra liquid. Leave enough liquid to reach the desired consistency when the beans are mashed.
  7. Mash beans with a potato masher (or use blender) to desired consistency. 

Dehydrate:

  1. Pour puddles of blended beans on dehydrator trays covered with Excalibur Paraflexx® sheets or parchment paper and spread thinly with a spatula.
  2. Dry at 135° F for 8 hours.
  3. After about 6 hours or when the beans are dry enough to pull off the trays, flip them over to expose the moister bottom side to the hot air.

Yield: Makes 8 cups undehydrated. (weight 1 dehydrated serving = 1 ounce)

Rehydrate:

     Cover with water just above level of food in pot, boil, stir, and serve.

Freezer bag method:

  1. Place freezer bag in cozy.
  2. Boil water.
  3. Pour water in bag to cover food.
  4. Zip bag.
  5. Set 15 minutes.
  6. Open bag carefully.
  7. Serve.

Serving Suggestion: Serve with tortilla.

Calories (per cup): 249