"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Refried Beans Recipe

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This recipe for Refried Beans, by , is from The Flannery Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Deana Flannery


2 cups dried pinto or black beans
1 onion, peeled and chopped
2 cloves minced garlic
1 teaspoon cumin
4 cups water
2- 14 ounce cans chicken broth

1. Place beans in a colander and rinse them well and discard the liquid.
2. Place beans and remaining ingredients in Instant Pot.
3. Place the lid on the Instant Pot and lock into place. Be sure the valve is set to sealing.
4. Cook on manual for 30 minutes.
5. Let pressure release naturally. Do not use quick release.
6. When pressure has released remove lid.
7. Remove about 3 cups liquid from pot. Reserving to use if needed.
8. Puree beans using an immersion blender or let cool slightly and blend in a blender. Blend until desired consistency adding some of the
reserved liquid if needed (If using a blender be carefully blending hot ingredients.)
10. Beans will appear a little soupy, but they will thicken.
11. Serve with your favorite Mexican meal or freeze for future use.




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