Just in time for Taco Tuesday! You know I love my Instant Pot, and this recipe takes it to the next level. This was SO EASY!!! Plus, it's a much healthier version. Did you know most refried beans are made with lard?! It was a great side dish for dinner, and to be honest it was even better as a main course for lunch the next two days. I can see this being a repeat on our menu often.
3c dried pinto beans, rinsed and sorted
2c bone broth, chicken broth or vegetable broth
3T red wine vinegar or ACV
1 1/2c chopped onion
3 cloves garlic
1 jalapeno, seeded and chopped
1/2 teaspoon ground black pepper
1-1/2t pink Himalayan salt
1-1/2t ground cumin
2 bay leaves
Add all ingredients to your Instant Pot, then cover with water by a good 3". My broth was frozen so I covered it by 2". Close your lid, and use the bean setting for 30 minutes then do an NPR (natural pressure release) for at least 10 min. Use an immersion blender to blend them smooth. Top with any ingredients you choose! For our side dish on taco Tuesday I topped mine with chopped tomatoes, green onions and avocado. When I ate the delicious, creamy leftovers for lunch the next day I added more of the same PLUS some olives and spicy chipotle powder. SO GOOD!!
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About Dana Merrill
I'm a busy mom of three, determined to maintain a healthy lifestyle amidst the beautiful chaos.
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