CRYSTAL GODFREY
What if I told you that for the price of 3 half pound bean and cheese burritos at Del Taco, you could make a DOZEN delicious homemade burritos?
HOW TO MAKE RESTAURANT-STYLE REFRIED BEANS (CHEATER STYLE)
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Here’s the deal…if you had to choose between a can of refried beans sliding slowly into a bowl or delicious, cheesy, restaurant-style refried beans which would you choose? RIGHT? The restaurant-style beans hands-down. But I get it, the can o’ beans SEEMS easier. That’s why I want to show you how you can cheat the system. Get those beans you love with little effort and mess. This recipe is actually in the Outsmart Dinner Meal Planner in the Mexican Food Section but here’s the quick scoop on how you can do it….
HOW TO MAKE THESE BEANS AND FEEL LIKE THE BOMB MOM DOT COM
In the morning when you have a few spare minutes (and really all you need is 3 minutes) In the inner pot of your Instant Pot, combine 16 oz. beans (about 2 cups), 8 cups water, 1 Tbsp. minced garlic, 1/4 cup dry onion flakes or 1/2 cup diced onion and 1 Tbsp oil. Place the lid on and set to “seal” and press the Chili/Beans button and let it do it’s thing.
A few hours later…after you’ve done all sorts of other things you’d rather do than babysit beans…probably around lunch time. drain the beans reserving 1/2 cup of the liquid and place the beans in the bowl of your stand mixer with a little bacon grease or lard (if you want), a 4 oz. can of green chiles, and some salt to taste. Using the whisk attachment mash the beans. Seriously, this should take less than a minute. If you want your beans thinner, go ahead and add in some of that reserved liquid to the consistency you want. Then add in 1/2 cup of shredded cheese. (Resist the urge to add in more, it will do weird things…you can always add cheese to your burrito or tostada for more cheese flavor) Once your beans are perfect, add them back to the empty inner pot of your Instant Pot and set to warm. BOOM your beans are done.
When it’s time for dinner whip out those beans and be the BOMB MOM DOT COM.
HERE’S HOW TO SAVE MONEY
Cinco de Mayo is a great time (assuming you’re not in the middle of a pandemic) to stock up on beans, green chiles, hot sauce, salsa, or basically all of your Mexican food favorites.
SEE IT IN ACTION
This post is based on an Instagram LIVE meet up, if you’d like to catch it, you can rewatch it in our Facebook Group HERE.
HOMEMADE RESTAURANT-STYLE REFRIED BEANS (CHEATER STYLE)
Ingredients
- 16 oz dry pinto beans (about 2 cups)
- 8 cups water
- 1 Tbsp oil (not optional if when using your pressure cooker)
- 1 Tbsp minced garlic
- 1/4 cup dried onion flakes (or 1/2 cup onion, diced)
- 2 Tbsp bacon grease or lard (optional)
- 1/2 cup shredded cheese (I like a Mexican blend)
- salt to taste
- 1 4 oz. can diced green chiles
Instructions
- Pour beans into your Instant Pot. Add 8 cups of water and 1 Tbsp. of oil (this is essential and ensures your pot works properly). Add in half an onion (sliced, diced or however you like it...it’s just for flavor), minced garlic, and one bay leaf.
- Close the lid, and set the steam release to the “Seal” position. Press the “Beans” button this will automatically set the time for beans. You can manual release the beans after cooking, or if your beans are a little older, allow them to cook longer while the it naturally releases pressure.
- After cooking drain the beans, reserving 1 cup of cooking liquid. Pour beans into stand mixer and using the whisk attachment mash the beans with chiles, salt and any other seasonings you'd like to add. Adding reserved liquid, as needed to get the consistency you like. Add cheese while beans are hot.