Cook up a pot of healthier refried beans to serve as a side dish, to fill burritos, or to top nachos. The Instant Pot makes it quick and easy, no soaking required.
Rinse and drain the beans and place them in the pressure cooker insert. Cover with water. Secure the lid and close the pressure valve.
Cook 22 minutes on manual. Allow for the pressure to naturally release.
To Cook in the Slow Cooker:
Soak the beans overnight, covered by two inches of water.
Rinse and drain the soaked beans and place them in a 5-quart slow cooker. Add 8 cups of water. The beans should be covered by about 2 inches of water. Cover and cook 6 to 12 hours on LOW. (I like to do this overnight.)
To Cook in a Pan on the Stovetop:
Rinse and drain the soaked beans and place them in a large stockpot. Add 8 cups of water. The beans should be covered by about 2 inches of water. Bring to a boil. Once bubby, reduce the heat to simmer, and cookon low heat, covered for 2 to 3 hours, or until very tender.
Once the beans are cooked:
Drain the beans and mash them to the texture you prefer. For smoother beans, use an immersion blender. Add water to thin it to your desired consistency.
Stir in the onion powder, chili powder, and salt. Adjust seasonings to taste.
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.
Nutritional values are approximate and based on ½ cup.
For more tender, quicker cooking beans, soak them overnight or up to 24 hours.
Beans can be frozen in 2-cup portions, up to 2 months.