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Easiest Refried Beans, Instant Pot of Slow Cooker

Course: Side Dish
Cuisine: Latin, Mexican
Servings: 10

Ingredients

  • 1 lb dried beans (such as pinto or black), rinsed
  • 1 tbsp each garlic powder, onion powder, chili powder, and cumin
  • 1 1/2 tsp kosher salt
  • 1 tsp dried oregano
  • 1/4-1/2 tsp cayenne (optional is you want some heat)
  • 6 cups water

Instructions

  • Add all ingredients to your cooking vessel and stir. 
  • If using an Instant Pot, pressure cook on high for 35 minutes, then manual release. 
  • If using a slow cooker, set to high for 8-9 hours.
  • When beans are finished cooking, use a ladle to reserve about 2 cups of the cooking liquid. Set aside. 
  • Mash the beans and remaining liquid with an immersion blender or potato masher (a hand mixer will work, too). Add in reserved liquid as needed to reach desired consistency.
  • The beans will stiffen as they cool, so you may want to keep the reserved liquid to add more in later on. 

Notes

Click here to determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically). Serving size is 2/3 cup.
WW Freestyle SmartPoints: 0 for about 2/3 cup. (All ingredients in this recipe are 0 SP.)