Restaurant Style Refried Beans | Instant Pot

We are in love with these Restaurant Style Refried Beans! Ok, that sounds crazy. But as a native Californian, I love authentic Mexican food where the refried beans are soft and flavorful and they run into all your other food. It goes perfectly with tacos, rice, burritos or any other Mexican food.

How to Make Refried Beans with Restaurant Quality Texture and Taste

The secret to creating beans that taste like they're from a restaurant is a long simmering time. This softens the beans and brings out all the flavor as well as marries the flavor from the add-ins into the beans. Mixing with a hand mixer softens the beans and gives them an authentic texture.

Make these as spicy or mild as you want

We used 2 tablespoons diced jalepeños with the seeds removed. This created just the right amount of heat for us. No burning tongue, just a great bit of heat. If you like things extra spicy, add another tablespoon. But if you're a lightweight and you don't want much spice, reduce jalapeños down to 1 tablespoon.

Ingredients for refried beans

• Dried Pinto Beans
  
• Jalapeños - Dice as much or as little as you like.
  
• Minced Garlic
  
• Diced Yellow Onion
  
• Low Sodium Chicken Stock
  
• Diced Green Chile - 1 small can
  
• salt and pepper to taste
  
• Optional Cotija Cheese For Topping

How to make authentic refried beans

1. Rinse dried beans and set aside.
   
2. Turn Instant Pot to sauté mode for 2 minutes.
   
3. Add oil to the pot and sauté jalapeños, garlic, and onion for 2 minutes.
   
4. Add beans, stock, and green chiles.
   
5. Put the lid on and set to pressure cook on high for 50 minutes.
   
6. When finished cooking, release the pressure and remove lid.
   
7. Using a hand beater, beat the beans until smooth. I like to put a dish towel over the beater and pot since the beans splatter.
   
8. Add salt and pepper to taste.
   
9. Enjoy hot with cheese on top.

How to make refried beans in a slow cooker

• This is a no soak recipe! The beans cook up perfectly without soaking. If you feel you must soak the beans overnight you can still do this recipe, but the cooking time remains the same.
  
• In a large skillet, sauté the onion and cook until translucent. Then add the jalapeño and garlic and sauté for about 1 minute or until fragrant. Set aside.

• Rinse the beans and add them to the slow cooker. Add the cooked onions, jalapeños and garlic on top of the beans
  
• Add the chicken or vegetable stock, diced green chile and salt and pepper to taste.

• Cover and cook on HIGH for 5-6 hours or on low for 10 hours.
  
• Using a hand beater or immersion blender, beat the beans until smooth. I like to put a dish towel over the beater and pot since the beans splatter.

Looking for more delicious Mexican recipes? Try these!

• Crustless Salsa Quiche
  
• Simple Enchilada Sauce
  
• Green Chile Chicken Tortilla Soup
  
• The BEST Carnitas
  
• Pico de Gallo - with a secret ingredient

How to store refried beans

Refried beans can be stored in an air tight container for 3 to 4 days. Use up leftovers in Burritos, Taquitos, in Enchiladas, Nachos or Tacos. SO many ways to use refried beans!

Restaurant Style Refried Beans

Deliciously creamy and spicy refried beans.

Servings: 6 servings

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Ingredients

• 1 lb dried pinto beans
• 1 tablespoon jalapeños diced
• 2 tablespoon garlic minced
• ½ yellow onion diced
• 2 tablespoon oil
• 5 cups low sodium chicken or vegetable stock*
• ¼ cup diced green chiles or 1 small can
• salt and pepper to taste
• cojita cheese for topping optional

Instructions

• Rinse dried beans and set aside.
• Turn Instant Pot to sauté mode for 2 minutes.
• Add oil to the pot and sauté jalapeños, garlic, and onion for 2 minutes.
• Add beans, stock, and green chiles.
• Put the lid on and set to pressure cook on high for 50 minutes.
• When finished cooking, release the pressure and remove lid.
• Using a hand beater, beat the beans until smooth. I like to put a dish towel over the beater and pot since the beans splatter.
• Add salt and pepper to taste.
• Enjoy hot with cheese on top.

Notes

*Make sure to use low sodium stock, if all you have is regular use 2.5 cups stock and 2.5 cups water.

In my 6 qt Instant Pot I can double this recipe but while beating you may want to remove some liquid and add in after since the pot will be very full. Or beat in a larger mixing bowl. You can divide this up into Tupperware and freeze into individual serving sizes. Simply remove from the freezer when ready and heat in a pot on the stove or microwave.

These beans are very runny (hence the restaurant style) which is what makes them more authentic. If you prefer them less runny, decrease the stock to 4 cups.

Nutrition

Calories: 345kcal | Carbohydrates: 52g | Protein: 20g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 92mg | Potassium: 1259mg | Fiber: 12g | Sugar: 2g | Vitamin A: 35IU | Vitamin C: 11mg | Calcium: 103mg | Iron: 4mg