Fat Free Refried Beans

Beans have pretty much become our kitchen’s best friend – they’re on our menu every single week, with black and pinto beans taking the lead. And every couple of weeks, we dive into the world of fat-free refried beans. They end up stealing the spotlight in all sorts of delicious Mexican creations.

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How to Make Fat Free Refried Beans:

If you’ve got a pressure cooker on hand, you’re all set for this recipe. I use an Instant pot and it has truly become a kitchen essential I can’t imagine living without. It gets used a few times every week. The beauty of an Instant Pot lies in its versatility – it opens the doors to a multitude of recipes that span the spectrum from hearty stews to delicate grains. This kitchen gadget is perfect for crafting wholesome and health-conscious meals without sacrificing flavor or precious time.

1. To get started, take 3 cups of pinto beans and let them soak in water – either overnight or for a solid 8 hours will do the trick.
2. Once they’ve had their soak, give those beans a thorough rinse.
3. Place the beans in your electric pressure cooker, accompanied by some onions and garlic for a flavor boost.
4. Allow the beans to cook on high setting for 40 minutes, then allow the steam to be released naturally. This may take 15-25 minutes.
5. After opening the pressure cooker, remove most of the liquid. I like using a measuring cup to scoop the liquid out. You should be able to remove 2-3 cups of liquid. Be sure to save this liquid in case the beans get too dry later.
6. For seasoning, add 2 teaspoons of smoked paprika, 2 teaspoons of ground cumin, and 3 teaspoons of salt.
7. Using a hand mixer, blend the beans into a creamy consistency.

And don’t worry if soaking the beans slipped your mind the night before – a quick dip in hot water for 30 to 60 minutes works wonders. Give them a good rinse, and they’re all set to hit the pressure cooker.

Storing and Freezing the Refried Beans

Cooking up a large batch of these beans has become a standard practice in my kitchen. The beauty of it lies not only in the convenience but also in the practicality. Once cooked, these beans hold up remarkably well in the refrigerator, remaining delicious for up to five days. And because I’m all about efficiency, I ensure that a portion finds its way into the freezer. I portion them out into freezer-friendly containers, creating quick and easy defrost-worthy servings for those days when time is of the essence. It’s like having a secret weapon in my culinary arsenal. Some of our frequent meals using these beans are refried beans quesadillas and crunchy tostadas, both are perfect for piling on fresh pico de gallo.

Recipe for Tostadas with Refried Beans

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