EASY REFRIED BEAN DIP
This refried bean dip is a healthy spin on the traditional cheese dip: it's plant based using refried beans, spices, and a salsa fresca topping.
Provided by Sonja
Categories Appetizer
Time 15m
Number Of Ingredients 15
Steps:
- Make the Instant Pot refried beans or Homemade Refried Beans, making sure they are warm before serving. If using canned beans, warm them on the stovetop in a saucepan and stir until creamy, adding a little water or broth if they are too thick. (If you make the refried beans in advance, reheat them on the stovetop.)
- Stir in the green chilis, lime juice, ground cumin, smoked paprika, and hot sauce. Taste and add additional kosher salt if necessary. (If you're using canned refried beans, you may want to add additional cumin or lime
- For the salsa fresca topping, dice the tomato. Finely chop the red onion. Chop the cilantro. In a small bowl, mix the tomato, red onion and cilantro with the lime juice, cumin, and kosher salt. If using, thinly slice the jalapeno pepper into rounds.
- To serve, place the dip into a shallow dish. Top with the salsa topping and thinly sliced jalapeno pepper. Serve with tortilla chips.
Nutrition Facts : Calories 53 calories, Sugar 1.5 g, Sodium 542 mg, Fat 0.7 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 9.1 g, Fiber 3.2 g, Protein 3.1 g, Cholesterol 0 mg
INSTANT POT® REFRIED BEANS
Make beans from dried to refried in less than an hour through the courtesy of your Instant Pot®.
Provided by Tim Unger
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 1h5m
Yield 10
Number Of Ingredients 7
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, garlic, and oregano; cook for 5 minutes. Add beans and water; stir. Close and lock the lid. Choose high pressure and set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Remove the lid and check a bean; if not yet tender, close and lock the lid and cook another 5 minutes at high pressure.
- Drain beans, reserving 2 cups of liquid. Return beans to pot and add salt and 1 cup reserved liquid. Puree using a stick blender, adding additional cooking liquid as needed. Keep warm using the slow cooker function.
Nutrition Facts : Calories 211.5 calories, Carbohydrate 29.7 g, Fat 6 g, Fiber 7.3 g, Protein 9.9 g, SaturatedFat 1 g, Sodium 476.8 mg, Sugar 1.4 g
INSTANT POT BEAN DIP (AKA REFRIED BEANS)
These beans make a great dip, side dish, or used in any recipe that calls for refried beans. Recipe is "mild" heat.
Provided by Merry Cook
Categories Mexican
Time 1h10m
Yield 1 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- Rinse & sort pinto beans then add to Instant Pot with vegetables, spices, herbs, and water (or stock).
- Set Instant Pot to "Bean/Chili" setting for 45 minutes.
- Let pressure release naturally - about 15-20 minutes.
- Once cooked, discard bay leafs.
- Add salt to beans as desired (check the salt level in the juice, not the bean) then mash or puree using a masher, food mill, food processor, blender, or stick-blender. If you mash by hand the beans will be more rustic, if you want them smooth then use a blender (I prefer to use a stick blender).
- Makes about 8 cups.
Nutrition Facts : Calories 51.3, Fat 0.7, SaturatedFat 0.1, Sodium 106.2, Carbohydrate 10, Fiber 0.5, Sugar 0.7, Protein 3.8
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- Finely chop the onion. Mince the garlic. Remove the pith and seeds from the jalapeño pepper, then finely chop it.
- In the Instant Pot, place the onion, garlic, jalapeño pepper, cumin, chili powder, pinto beans, water and kosher salt, and give them a stir. Lock the lid and place the vent in the “Sealing” position.
- Press the Pressure Cook button (making sure the “High Pressure” setting is selected) and set the time for 60 minutes. Wait while the Instant Pot cooks. (Note: It takes about 5 to 10 minutes for the pot to “preheat” and come up to pressure before it starts cooking. During cooking, avoid touching the metal part of the lid.)
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- Rinse beans and soak them in fresh water overnight or at least for 8 hours. Drain and rinse them again before using.
- Add beans in the Instant Pot along with broth (or water), oil, minced garlic, chopped onion and all spices. Give it a stir.
- Close the lid and pressure cook at Bean/Chili or Pressure Cook for 30 minutes, on sealing mode. After that time, wait for 10 minutes of natural pressure release, followed by a manual release of pressure. Open the lid after the pin drops.
- Using a potato masher, mash the beans until you reach the desired consistency. Alternatively, you can use a hand blender and blend a couple of times for 2-3 seconds each time. Turn on Saute and simmer the beans for a few minutes until they reach the desired thickness.
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