Ingredients

• 450 grams pinto beans, rinsed and drained

• 1 onion, roughly diced

• 4 garlic cloves, minced

• 4 cups unsalted stock or water

• 1 tablespoon cooking oil

• 1 teaspoon chili powder

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• ½ teaspoon cayenne pepper

• Kosher salt to taste

Method

1. Start Sauté function on Instant Pot on the hottest setting and wait for the indicator to show HOT.

2. Add oil to the pressure cooker and cook onion until softened.

3. Add garlic, chili powder, cumin, oregano, cayenne powder, and a pinch of salt to the pressure cooker.

4. Turn off heat and add ½ cup stock or water to the pressure cooker. Deglaze by scraping all the flavourful brown bits off the bottom of the pot with a wooden spoon.

5. Add pinto beans to the pressure cooker and pour in remaining stock or water.

6. Cook on high pressure for 50 minutes + 25 minutes natural release. Release any remaining pressure and open the lid carefully.

7. Blend using an immersion blender until the beans become the consistency of a thick paste.

8. Season with approximately 3 large pinches of salt or to taste.

9. Serve as a component to tacos, burritos, or burrito bowls. These refried beans are also great for breakfast with scrambled eggs or on toast.

Notes:

• Other beans that work great in this recipe are black beans or black turtle beans. The cooking time remains unchanged.

• This recipe freezes very well — I separate leftovers into freezer bags in 250-300 gram portions.