Refried Beans

I received the crock pot version of this recipe from my friend Kathryn many years ago.
These days I usually end up using the instant pot but the result is the same.

I love having these refried in quart bags in the freezer to pull out on taco night or quesadilla night.

They also make great beef and bean burritos: just add in seasoned browned ground beef, a can of chilies, and some extra taco sauce. Warm that up, place it in a flour tortilla, top with shredded cheese, and serve.

 

INSTANT POT METHOD:

2 lbs. dried pinto beans (4 cups)
16 cups water 
4 beef bouillon cubes   
1 Tbs. salt 
2 Tbs. white vinegar   
taco sauce, to taste

Sort and rinse beans.
Add beans, water, bouillon cubes, salt, and vinegar to (large) pressure cooker.
Secure the lid on the pressure cooker and cook on high pressure for 35 minutes.
Let the pressure naturally release.
Remove liquid to 2 inches below beans. (You may reserve some in case you want to add more liquid later.)
Mash the beans using an immersion blender or a potato masher.
Stir in taco sauce to taste.

ORIGINAL CROCK POT METHOD:

2 lbs. dried pinto beans (4 cups)
3 garlic cloves, chopped
3 beef bouillon cubes
1 T. salt
1/2 c. mild Taco Bell sauce (or any taco sauce)

Sort and rinse beans.

In a large bowl, cover beans with water and let soak overnight.
In the morning, rinse beans and put in a large crock pot.
Cover beans with water and add garlic, beef bouillon cubes, and salt.
Cook on high about 6 hours or until beans are soft enough to mash.
Drain off water about 2 inches below beans.
Mash using an immersion blender or a potato masher.
Stir in taco sauce and serve.