1 lb of dried beans is 4 cups, not 2. That’s where the confusion is below. If you look at most other insta pot bean recipes, you’ll see this. Other than that, wonderful recipe.
This is now my go-to recipe. The only change I make is to add an additional jalapeno and an additional 1/2 tsp of cumin & oregano – we like more flavor. There is a lot of liquid left over so I use it to make rice & beans or I add it 13 bean soup. It’s very easy and so economical! We top it with green onions, finely diced tomato and cheese. Thanks Erin!
I use bacon lard. Use whatever stock I have in the fridge, 1/2 can rotel and it’s juice, also some cilantro. Rice and beans, bean and cheese burritos, nachos
Excellent recipe. Easy and fast. I did not have a jalapeño pepper so I substituted 3 canned chipotle peppers in adobo sauce chopped. Once done, I fried them in a skillet and they really turned out to be the best refried beans I have ever had. Thanks
Wow, this was delicious! I followed instructions except for the jalapeños because I didn’t have them. So delicious and easy! And the fact that you can freeze it just makes it that much better. I won’t be buying canned refried beans ever again! Thank you so much for sharing this recipe!
Eileen, I think it depends how big your IP is. Make sure you don’t go past the fill line. If you do play around with a larger pot, you can keep the cook time the same.
I regularly double the recipe in a 6 qt Instant Pot. I only fill to the max fill line, which is about the amount of liquid the recipe calls for anyway.
This was so good. I didn’t know homemade refried beans could taste so good! My toddlers and I devoured it and I’m excited to have leftovers to freeze. The extra broth tasted delicious when we used it to deglaze the pan for another dish we made for dinner tonight.
I just made this recipe and was pretty hopeful it was as good as the reviews are but it is too liquidity. I used the handle hand held blender. So will see if it get dryer after refrigerating it. I am bummed. I just checked my liquid and I used the right amount of liquid.
Hi Rosemary, Yes, as stated in Steps 3 and 4, it will be liquidy and that you will need to drain it and then use an immersion blender to blend them. Hope this helps!
5 stars because these are making my mouth water BEYOND! I have a pound of BLACK beans I need to try as ‘refried’. My family loves them and I always have them, but they are BORED with ‘just beans’. I know you specify pinto, but I don’t have those and don’t want to make another trip out just for a bag of beans. (I WILL get them next time for sure!)
Will the cooking process be the same? I have your black bean Instapot recipe ready to go, but wanted to jazz them up. Thank You for doing all the work so I don’t have to.
So glad to hear you enjoyed them, Debbie! Thank you!
The beans came out delicious, amazing flavor but way to soupy! I ended up draining off a lot of the liquid and using an immersion blender to purée them. I also used some smoked pork I had on hand and hatch chili peppers to amp up the flavor, bacon and jalapeño would work as well. Many compliments from my family and friends. Next batch I will reduce the liquid I don’t think you need two excess cups of liquid to get a good consistency.
Glad you enjoyed the flavor. Yes, as stated in Steps 3 and 4, it will be liquidy and that you will need to drain it and then use an immersion blender to blend them.
We LOVE these beans! They have so much more flavor than the canned ones and the house smells super yummy while they cook. 10/10 recommend making these!
This is the third time I’ve made these, and the reason I’m coming back to your recipe is because the flavor is incredible! I like to use the Mexican oregano, which in combination with the cumin and bay leaves gives it the flavor that is unique from other recipes. Thank you for an amazing recipe. Can you please let me know why the recipe needs this much liquid. Would it cook just as well if there were only one cup of water added? It’s kind of sad to discard so much liquid that has lots of onions and spices in it.
I have made these beans many times, and they are always delicious. I add full cilantro stems (discarded after cooking) or chopped-up cilantro stems for extra flavor. I save the cilantro leaves for topping or use in other recipes. I usually make two pounds of dry beans at a time and freeze the leftovers.
Hi Brent, I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!
Wow! This recipe turned out so good!! I followed it *almost* to the letter. I didn’t have a jalapeno on hand, so I substituted one canned chipotle in adobo. And, being from South Texas and eating Tex-Mex my whole life, I know that traditional refried beans always have lard. So, instead of olive oil, I used bacon grease to saute the onions. I know, I know. But it is so good. And OK, I admit it. I stirred another spoon of bacon grease into the beans when pureeing. Pushes the flavor over the top. Do not discard the excess bean juice. It is so flavorful! Use in soup or stew. It can also be used to rehydrate leftover refried beans which tend to dry out quickly when reheated. Thank you for the delicious recipe!
I made this recipe exactly as shown. It turned out rather bland. Also, why use 4 cups of stock AND 3 cups of water only to pour off most of it at the end? Plus probably a lot of the flavor goes down the drain. Is all that water really necessary?
I’m sorry to hear that you had trouble with the recipe and that it wasn’t to your taste, Connie. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you. The amount of water is necessary but if you’d like to experiment with some changes, I’d love to know how it goes!
Awesome recipe. I hate to be one of those people that admits they added additional items but I must confess I added 3 teaspoons of bacon grease I had on hand from frying bacon. Thats the only thing we did differently. You rock for this great recipe! Thank you.
Excellent, super easy. Great flavors. Only grease was the tsb’s of olive oil. Traditional recipes call for mucho manteca (lart). I goofed up a bit by not removing enough water before mashing (immersion blender). I also kept some beans aside before mashing as I like to have a few whole beans scattered about for a bit of character and texture. Definite repeat, thanks again Erin.
1 lb of dried beans is 4 cups, not 2. That’s where the confusion is below. If you look at most other insta pot bean recipes, you’ll see this. Other than that, wonderful recipe.
Hi John! Typically the 1 pound of pinto beans should equal to 2 cups. When in doubt, use 2 cups. Glad you enjoyed the recipe!
I have been making refried beans for years this is the best recipe I have made.
Great to hear, thank you Buzz!!
Wrong sir. 1 # dried beans is 2 cups
This is now my go-to recipe. The only change I make is to add an additional jalapeno and an additional 1/2 tsp of cumin & oregano – we like more flavor. There is a lot of liquid left over so I use it to make rice & beans or I add it 13 bean soup. It’s very easy and so economical! We top it with green onions, finely diced tomato and cheese. Thanks Erin!
Thanks for the feedback Laurie! Glad you enjoyed it!
It’s not finished yet, but it smells fantastic after five minutes. Can’t wait for it to be done!
Enjoy!
I use bacon lard. Use whatever stock I have in the fridge, 1/2 can rotel and it’s juice, also some cilantro. Rice and beans, bean and cheese burritos, nachos
Sounds tasty!
Hey Don, how much bacon lard to you add?
Excellent recipe. Easy and fast. I did not have a jalapeño pepper so I substituted 3 canned chipotle peppers in adobo sauce chopped. Once done, I fried them in a skillet and they really turned out to be the best refried beans I have ever had. Thanks
Sounds great!
Wow, this was delicious! I followed instructions except for the jalapeños because I didn’t have them. So delicious and easy! And the fact that you can freeze it just makes it that much better. I won’t be buying canned refried beans ever again! Thank you so much for sharing this recipe!
Awesome, Lisa. Glad you enjoyed them!
Is it possible to double the receipe in the Instant Pot?
Eileen, I think it depends how big your IP is. Make sure you don’t go past the fill line. If you do play around with a larger pot, you can keep the cook time the same.
I regularly double the recipe in a 6 qt Instant Pot. I only fill to the max fill line, which is about the amount of liquid the recipe calls for anyway.
Thanks Kristen!
This was so good. I didn’t know homemade refried beans could taste so good! My toddlers and I devoured it and I’m excited to have leftovers to freeze. The extra broth tasted delicious when we used it to deglaze the pan for another dish we made for dinner tonight.
Yay! Great to hear Megan!
I just made this recipe and was pretty hopeful it was as good as the reviews are but it is too liquidity. I used the handle hand held blender. So will see if it get dryer after refrigerating it. I am bummed. I just checked my liquid and I used the right amount of liquid.
Hi Rosemary, Yes, as stated in Steps 3 and 4, it will be liquidy and that you will need to drain it and then use an immersion blender to blend them. Hope this helps!
5 stars because these are making my mouth water BEYOND! I have a pound of BLACK beans I need to try as ‘refried’. My family loves them and I always have them, but they are BORED with ‘just beans’. I know you specify pinto, but I don’t have those and don’t want to make another trip out just for a bag of beans. (I WILL get them next time for sure!)
Will the cooking process be the same? I have your black bean Instapot recipe ready to go, but wanted to jazz them up. Thank You for doing all the work so I don’t have to.
So glad to hear you enjoyed them, Debbie! Thank you!
The beans came out delicious, amazing flavor but way to soupy! I ended up draining off a lot of the liquid and using an immersion blender to purée them. I also used some smoked pork I had on hand and hatch chili peppers to amp up the flavor, bacon and jalapeño would work as well. Many compliments from my family and friends. Next batch I will reduce the liquid I don’t think you need two excess cups of liquid to get a good consistency.
Glad you enjoyed the flavor. Yes, as stated in Steps 3 and 4, it will be liquidy and that you will need to drain it and then use an immersion blender to blend them.
We LOVE these beans! They have so much more flavor than the canned ones and the house smells super yummy while they cook. 10/10 recommend making these!
Yay! Thank you Gina!
My go to recipe for refried beans. Have made it over a dozen times and turns out great every time!
Yay! Thank you, Karri!
This is the third time I’ve made these, and the reason I’m coming back to your recipe is because the flavor is incredible! I like to use the Mexican oregano, which in combination with the cumin and bay leaves gives it the flavor that is unique from other recipes. Thank you for an amazing recipe. Can you please let me know why the recipe needs this much liquid. Would it cook just as well if there were only one cup of water added? It’s kind of sad to discard so much liquid that has lots of onions and spices in it.
Hi Diane, this is the way I’ve tested it with great results. If you end up experimenting, I’d love to know how it goes! Glad you enjoyed it!
I have made these beans many times, and they are always delicious. I add full cilantro stems (discarded after cooking) or chopped-up cilantro stems for extra flavor. I save the cilantro leaves for topping or use in other recipes. I usually make two pounds of dry beans at a time and freeze the leftovers.
Great to hear, thank you Kristen!
So delicious. Thank you.
So glad you enjoyed it, Yvonne!
Could you post the Sodium values. Thanks
Hi Brent, I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!
Wow! This recipe turned out so good!! I followed it *almost* to the letter. I didn’t have a jalapeno on hand, so I substituted one canned chipotle in adobo. And, being from South Texas and eating Tex-Mex my whole life, I know that traditional refried beans always have lard. So, instead of olive oil, I used bacon grease to saute the onions. I know, I know. But it is so good. And OK, I admit it. I stirred another spoon of bacon grease into the beans when pureeing. Pushes the flavor over the top. Do not discard the excess bean juice. It is so flavorful! Use in soup or stew. It can also be used to rehydrate leftover refried beans which tend to dry out quickly when reheated. Thank you for the delicious recipe!
Great to hear, thank you Becky!
Absolutely delicious. Recipe is great – best beans ever.
Yay! Thank you Larry!
I made this recipe exactly as shown. It turned out rather bland. Also, why use 4 cups of stock AND 3 cups of water only to pour off most of it at the end? Plus probably a lot of the flavor goes down the drain. Is all that water really necessary?
I’m sorry to hear that you had trouble with the recipe and that it wasn’t to your taste, Connie. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you. The amount of water is necessary but if you’d like to experiment with some changes, I’d love to know how it goes!
Awesome recipe. I hate to be one of those people that admits they added additional items but I must confess I added 3 teaspoons of bacon grease I had on hand from frying bacon. Thats the only thing we did differently. You rock for this great recipe! Thank you.
Thanks for the feedback Al! Glad you enjoyed it!
Excellent, super easy. Great flavors. Only grease was the tsb’s of olive oil. Traditional recipes call for mucho manteca (lart). I goofed up a bit by not removing enough water before mashing (immersion blender). I also kept some beans aside before mashing as I like to have a few whole beans scattered about for a bit of character and texture. Definite repeat, thanks again Erin.
Great to hear, thank you Bill!