Vegan Refried Beans

• Vegan
• Gluten free

• Produce

  • 4 cloves Garlic
  • 1 Jalapeno
  • 2 tsp Mexican oregano
  • 1 Onion
  • 2 cups Pinto beans, dried

• Canned Goods

  • 4 cups Vegetable broth, low-sodium

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Salt

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Liquids

  • 4 cups Water

Found on brandnewvegan.com

Description

Directions

• Use SAUTE mode LESS setting on your Instant Pot to sweat onion, garlic, and jalapeño
• When veggies have softened, turn OFF IP and add rinsed beans, veggie broth, water, and seasoning
• Attach lid, set to SEALING, and use MANUAL mode for 30 minutes
• When finished, allow to naturally vent for 10 minutes and then carefully release remaining pressure. 
• Remove the majority of liquid by ladling it out into another container.  Then mash beans to a creamy consistency using a potato masher, fork, or immersion blender. 
• Beans will be slightly runny, but will firm up when cooled.  If additional liquid is needed use the leftover bean liquid 1 Tbs at a time. 
• Season to taste - up to 1 tsp of salt.