Vegan Refried Beans

• servings: 6 servings

Ingredients

1 pound dried pinto beans

1/2 - 1 Tbsp salt

5 garlic cloves

2 Tbsp neutral oil

1/3 cup vegetable shortening

1 medium onion (small dice)

1 jalapeño (small dice)

1 tsp cumin

1 tsp dried oregano

1 Tbsp chipotle in adobo (optional)

Salt to taste

Directions

Clean the beans and check for any small pebbles and discard them.

Add the beans along with 6 cups of water to an Instant Pot. Add in the garlic cloves, and oil. I like using a full Tbsp of salt for these, but if that seems like a lot to you, half it and then season to taste later.

Cook on the Bean / Chili setting for 45 minutes. Let it natural release for 25 minutes.

Heat up a pan to medium heat and then add the vegetable shortening. Once it's melted, add in the onion and jalapeño. Cook them for about 10 minutes or until softened, stirring every now and again.

Strain the beans from the Instant Pot and reserve the cooking liquid. Add the beans to the pan and stir to combine.

Mash the beans with a potato masher. You can blend with an immersion blender to get them super smooth if you want as well.

Add in the seasonings, and then add in some of the reserved cooking liquid as you see fit. This will thin out the beans, but also make them creamier!

Taste for final seasoning and enjoy!