Eosinophilic Esophagitis Friendly Instant Pot Refried Beans
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Learn more →Ingredients
6 servings
- 1 lb dried pinto beans, rinsed and picked over
- 4 cups low-sodium chicken broth
- 2 cups water
- ½ medium white onion, halved
- 4 cloves garlic, smashed
- 1 tsp ground cumin
- 1 tsp kosher salt, plus more to taste
- 3 tbsp lard or bacon drippings
- ½ tsp dried oregano
- ¼ tsp black pepper
- 1 jalapeño, halved (optional)
Instructions
- 1
Add the rinsed pinto beans, chicken broth, water, onion halves, smashed garlic, cumin, salt, oregano, black pepper, and jalapeño (if using) to the Instant Pot insert. The liquid should cover the beans by at least 1 inch; add a splash more water if needed.
- 2
Secure the lid and set the valve to Sealing. Cook on High Pressure for 35 minutes, then allow the pressure to release naturally for 15 minutes before carefully turning the valve to Venting to release any remaining steam.
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