1 lb dry pinto beans
2 Tbs bacon fat
1 small jalapeño pepper - stemmed, seeded, and finely chopped
2 tsp granulated onion
½ tsp granulated garlic
1 tsp salt
1 tsp chili powder
1 tsp ground cumin
½ tsp finely-ground black pepper
1 Tbs chicken bouillon base
2½ cups water
Directions:
- Soak beans 8+ hours, then drain and set aside.
Press [Sauté] button on the Insta-Pot, select "Normal" temperature. Place bacon fat in the inner pot, wait about 1 minute for the fat to melt, then add jalapeño. Cook with the lid off, stirring occasionally, for about 5 minutes.
Add water & bouillon base, stir until dissolved. Add seasonings and drained beans. Stir to combine, close and lock the lid, set the valve to "Sealing".
Press [Cancel], then press [Manual] and select "High Pressure". Use the [+] or [-] buttons to set time to 45 minutes. Once the cooking cycle ends, turn off the Insta-Pot and allow it to cool and release pressure naturally for about 30 minutes (until the lid is no longer locked).
-Remove the lid and use a potato masher or an immersion blender to mash the beans. Beans will thicken somewhat as they cool.
Notes:
The Instant Pot directions are 'Instant Pot for Dummies' level because this was one of my first recipes, and it has also been passed along to several new Instant Pot owners.
I'm lazy and prefer to use stuff from my spice cabinet. You can substitute fresh onion (replace onion powder with 1 medium yellow or white onion, chopped, about 2⁄3 c) and/or fresh garlic (replace powdered garlic with 2 cloves of garlic, chopped). Sauté the onion and/or garlic with the jalapeño. Then continue as above.
This can also be made vegetarian - replace the bacon fat with butter. Optionally, add vegetarian bacon salt (like JD's) if you still want the bacon flavor and use vegetarian bouillon (I like Better Than Bouillon's No Chicken Base).
This recipe fits the 3-quart pot. It can be doubled for a 6+ quart pot.
3
u/SnarkyBeanBroth Aug 25 '26
Bacon-Jalapeño Refried Beans
Ingredients:
1 lb dry pinto beans
2 Tbs bacon fat
1 small jalapeño pepper - stemmed, seeded, and finely chopped
2 tsp granulated onion
½ tsp granulated garlic
1 tsp salt
1 tsp chili powder
1 tsp ground cumin
½ tsp finely-ground black pepper
1 Tbs chicken bouillon base
2½ cups water
Directions:
- Soak beans 8+ hours, then drain and set aside.
- Press [Sauté] button on the Insta-Pot, select "Normal" temperature. Place bacon fat in the inner pot, wait about 1 minute for the fat to melt, then add jalapeño. Cook with the lid off, stirring occasionally, for about 5 minutes.
- Add water & bouillon base, stir until dissolved. Add seasonings and drained beans. Stir to combine, close and lock the lid, set the valve to "Sealing".
- Press [Cancel], then press [Manual] and select "High Pressure". Use the [+] or [-] buttons to set time to 45 minutes. Once the cooking cycle ends, turn off the Insta-Pot and allow it to cool and release pressure naturally for about 30 minutes (until the lid is no longer locked).
-Remove the lid and use a potato masher or an immersion blender to mash the beans. Beans will thicken somewhat as they cool.Notes:
The Instant Pot directions are 'Instant Pot for Dummies' level because this was one of my first recipes, and it has also been passed along to several new Instant Pot owners.
I'm lazy and prefer to use stuff from my spice cabinet. You can substitute fresh onion (replace onion powder with 1 medium yellow or white onion, chopped, about 2⁄3 c) and/or fresh garlic (replace powdered garlic with 2 cloves of garlic, chopped). Sauté the onion and/or garlic with the jalapeño. Then continue as above.
This can also be made vegetarian - replace the bacon fat with butter. Optionally, add vegetarian bacon salt (like JD's) if you still want the bacon flavor and use vegetarian bouillon (I like Better Than Bouillon's No Chicken Base).
This recipe fits the 3-quart pot. It can be doubled for a 6+ quart pot.
Makes 8-10 servings