1 lb dry pinto beans, rinsed and sorted
Jalapeno Extra Virgin Olive Oil
1 small onion, diced
3 cloves garlic, minced
1 Tbl Cuban Spice Rub
4 cups stock
3 cups water
2 Bay Leaves
2 tsp salt
Queso fresco, cilantro, jalapeno, tomato for serving

These no-soak refried beans are a great way to get this restaurant favorite right at home. We use Cuban Spice Rub along with lots of aromatics to create a pot of refried beans that are an affordable meal prep solution. They pressure cook in the Instant Pot in under an hour, and it makes a big batch! Load them up with tomatoes, avocado, jalapeno and cheese for a satisfying lunch. Or serve them alongside tacos – try our Birria Tacos! Portion them and freeze them so that they’re at the ready on busy weeknights.


1.Set the Instant Pot to Saute on High. Drizzle in Jalapeno Extra Virgin Olive Oil to coat the bottom. Add in the onion and garlic. Sauté for 4 minutes. Add a few splashes of chicken stock and scrape along the bottom of the pot to remove any cooked-on bits (fond) - the Instant Pot does not know what fond is and will register a "Burn" reading and stop the cooking process. Scraping up all of the fond is a must.
2.Add the remaining stock, water, Cuban Rub, Bay Leaves and pinto beans. Stir.
3.Press cancel. Secure the lid. Set the Instant Pot to Manual on High for 45 mins. After the 45 min pressure cook time, allow the Instant Pot to naturally release for 25 mins. Then manually release any remaining pressure.
4.Remove the Bay Leaves and discard. Reserve two cups cooking liquid, then drain the beans. Return the drained beans to the Instant Pot. Using an immersion blender, traditional blender or potato masher, puree the beans to the desired consistency. Use splashes of cooking liquid to help the consistency. Taste and adjust with salt if needed. Serve with toppings or alongside tacos.

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