These beans are literally amazing!
They are jam-packed with protein and nutrients and no unnecessary fat that you frequently get from refried beans.
- Pour dried pinto beans in your instant pot, enough to cover the bottom of the pan.
- Next, cover with water, enough that there is at least about a half-inch of water above the beans.
- Soak for 1-10 hours. How long is up to you; whatever amount of time you have over an hour is perfect. I typically soak for about 5 hours and find it makes you much less gassy if you do this.
- Drain and rinse beans well.
- Add beans back to instant pot and fill water so that you completely cover beans.
- Add a small can of diced green chillis, one tablespoon of chili powder, one teaspoon of cumin, and a bit of pepper.
- Stir it.
- Pressure cook 1 hour and then slow release for an hour.
- Mash a bit with a potato masher and add a dash of salt. The beans will look runny, but I promise they thicken quickly. If you find they are too dry after sitting, add more water to the cooking process next time.
You are all done! I store these in a glass container, and we eat them all week. They are really delicious!
