Slow Carb Refried Beans in an Instant Pot

Refried bean dip with corn tortilla chips

5 from 6 votes

Slow Carb Refried Beans in an Instant Pot

Slow carb refried beans made from dried black or pinto beans in an Instant Pot, then fried with onion, garlic, and smoky chiles. No soaking needed.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Side Dish

Cuisine: Mexican

Servings: (1/2 cup each)

Calories: 185kcal

Author: Dorothy Stainbrook

Equipment

Instant pot

Ingredients

For the Beans

2 dried guajillo chiles stemmed and seeded
2 cups dried black beans or pinto beans | sorted and rinsed
6 cups water
½ medium white onion peeled but not cut
2-3 cloves garlic smashed
1 bay leaf
2-3 teaspoons kosher salt
1 tablespoon lard

For Frying

3 tablespoons lard
½ medium white onion finely chopped
2 cloves garlic minced
1 serrano pepper minced
1 teaspoon Mexican oregano
½ teaspoon ground cumin
1 teaspoon Smoky blend
1 tablespoon lime juice optional

Instructions

Toast the chiles. Heat a dry skillet over medium heat. Toast the guajillo chiles 20 to 30 seconds per side, just until fragrant and flexible. Don’t let them blacken or they’ll turn bitter.
2 dried guajillo chiles
Pressure cook. Put the beans, water, onion half, smashed garlic, toasted chiles, bay leaf, salt, and 1 tablespoon lard in the Instant Pot. The lard keeps the foam down. Seal and cook on High Pressure, 30 minutes for black beans or 40 minutes for pinto beans. Let the pressure release naturally for 20 minutes, then release the rest.
2 cups dried black beans or pinto beans | sorted and rinsed, 6 cups water, ½ medium white onion, 2-3 cloves garlic, 1 bay leaf, 2-3 teaspoons kosher salt, 1 tablespoon lard
Drain. Remove the bay leaf and onion. Drain the beans in a colander set over a bowl, saving 2 cups of the cooking liquid. Keep the chiles with the beans.
Cook the aromatics. Melt 3 tablespoons lard in a large skillet over medium heat. Cook the chopped onion 5 to 6 minutes, until soft and golden. Add the garlic, serrano, oregano, cumin, and Smoky blend and stir for 1 minute.
3 tablespoons lard, ½ medium white onion , 2 cloves garlic , 1 serrano pepper, 1 teaspoon Mexican oregano, ½ teaspoon ground cumin, 1 teaspoon Smoky blend
Mash and fry. Add the beans, chiles, and ½ cup of the reserved liquid. Mash with a potato masher until mostly smooth, or use an immersion blender off the heat. Cook, stirring, 5 to 8 minutes, adding liquid a splash at a time, until the beans are creamy and pull away from the pan. They thicken as they cool.
Season. Stir in the lime juice, taste, and add salt if needed.
1 tablespoon lime juice

Notes

Notes:

Fat: Lard gives the most traditional flavor. Bacon fat or avocado oil also work.
Spice swap: Without the Smoky blend, use ½ teaspoon chipotle powder plus ½ teaspoon ancho chile powder.
Salt: The amount is for Diamond Crystal kosher salt. If you use Morton’s, start with 1 teaspoon.
Peppers: You can substitutes jalapenos for serranos. Serranos are hotter.
Slow carb: A ½ cup serving is slow carb compliant. Skip the cheese and chips to stay compliant.
Storage: Cool within 2 hours. Refrigerate up to 4 days or freeze up to 3 months. Reheat with a splash of water.

Nutrition