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  • Writer's pictureMargaret Hirsch


Refried beans done in the instant pot to serve in taco’s with salsa and guacamole


  • Pinto beans  – 2 cups

  • 2 teaspoons extra-virgin olive oil

  • 1 small yellow onion – chopped into 1/4-inch dice

  • 1 jalapeno – cored, seeded, and finely chopped

  • 3 cloves garlic – minced (about 1 tablespoon)

  • 4 cups  vegetable stock – divided

  • 3 cups water

  • 2 bay leaves

  • 1 1/2 teaspoons kosher salt

  • 1 teaspoon ground cumin

  • 1 teaspoon dried oregano

  • 1/8 to 1/4  teaspoon cayenne pepper – optional

  • For serving: 

  • diced tomatoes, diced red onion, chopped fresh cilantro, avocado (optional)


  • Place the pinto beans in a large colander. Thoroughly rinse them. Pick the beans over, removing any damaged or    clearly misshapen beans and discarding them. Set the rinsed beans aside.

  • Turn a 6-litre (or larger) Instant Pot to SAUTE. Add the oil. Once the oil is hot, add the onion and jalapeno. Sauté for 2 minutes, then add the garlic and let cook just until fragrant, about 30 seconds. Add a few splashes of chicken stock and scrape along the bottom of the pot to remove any stuck-on bits of food (this will prevent a BURN warning). Add the remaining stock, water, bay leaves, salt, cumin, oregano, cayenne, and the rinsed and drained beans. Lightly stir to combine.

  • Seal the Instant Pot. Cook on HIGH (manual) for 45 minutes. When the 45 minutes of pressure cooking has finished, let the pressure release naturally for 25 minutes. Vent to release any remaining pressure. Carefully open the lid. The beans will be very liquidy.

  • Discard the bay leaves. Reserve 2 cups of the bean cooking liquid in a bowl or measuring cup, then drain the remainder. Return to the beans to the pot. With an immersion blender (or by hand with a potato masher), puree the beans until they reach your desired consistency, adding some of the reserved liquid as needed. (You can also scoop the beans into a blender in batches and puree them that way—be sure to let the beans cool somewhat first so that they do not splatter). Taste and adjust seasoning as desired. Sprinkle with any desired toppings, serve, and enjoy!

  • You can eat these as is or serve them with taco’s and accompanying mexican sides such as, Guacamole which can be done in the blender

3. Guacamole Ingredients

  • 1/2Onion, raw – red, quartered

  • 3Garlic, clove

  • 1/2 cup Cilantro – packed, no stems

  • 2 Jalapeno Peppers – deseeded, quartered

  • 2 tbsp Lime Juice – or one lime, juiced

  • 1 tsp Sea Salt

  • 1 tsp Black Pepper, ground

  • 2 Avocados – peeled, pitted, and quartered

  • Tomato diced for garnish

Directions 1.) Add all ingredients, except for the avocado, into the cup. Pulse 3 times until ingredients are minced down. Scape down between pulses if necessary. 2.) Add avocado. Pulse until all ingredients are broken down and incorporated into a thick guacamole consistency. Scrape down between pulses if necessary. 3.) Pour into a serving bowl, garnish, and enjoy with some traditional tortilla chips!

Remember to grab your kitchen essentials here. Stay tuned to my blog for your daily dose of motivation, exciting recipes, networking sessions, daily inspiration and much more.

Much Love,

Margaret Hirsch

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