Photo Credit - WellPlated.com
Recipe Credit - Erin Clarke - WellPlated.com
So.... You want to have some Mexican Food and you want to have those refried beans, but you don't want the fat associated with cracking open that can of refried beans (LARD)? Or, you'd like to know what went into that can of vegetarian refried beans - that tastes like... well... something's not quite right with them?
Here's an easy way to spice up your next Mexican meal with a simple Instant Pot recipe.
Try pairing these beans with TheITGourmet Mexican Style Rice (Arroz Con Anything) recipe for your next Taco Tuesday meal.
TIPS:
If you look at the notes / feedback on this recipe, you will see that multiple people have commented that they cook the beans for 90 minutes and that 45 minutes is just not enough time to soften the bean enough.
Do NOT soak the beans - why? well... you don't need to and they tell you NOT to - so I followed the instructions!
Make sure you are careful at the end and drain the cooked beans (reserving the liquid - you'll need some of that reserved liquid). The first time we made this recipe - we didn't do that and mashed the beans in the instant pot's pot. We salvaged the recipe (and maybe made it better) by reducing the liquid in a skillet - Wow! - what a build-up of flavor!
As Always Best Regards and Bon AppetIT!!!
TheITGourmet
Comments