Instant Pot(R) Charro (Refried Beans) - Printer Friendly - ...
The Instant Pot® electric pressure cooker does all the work in this easy recipe for Mexican "charro" beans with onion, cumin, and cilantro.
12.27.16 I used Goya® Cilantro & Tomato Sazon for the the tomato-flavored bouillon, and it really kicked up the flavor. Didn‘t have any salsa on hand (it was optional), but even without it, these beans were delicious, the perfect side kick to just about any Mexican meal. Love this Instant Pot and loved these charro beans! *****UPDATE 7.13.17***** Mashed some of the beans today and layered into some beef enchiladas. I find I'm making this recipe often, it's just so darn good!
This easy recipe for pinto beans requires no soaking! Just pop the beans in your Instant Pot® and let them absorb the bacon and chile pepper flavorings while they cook.
I love a bowl of pinto beans so I make them often. My number one suggestion for making beans is to clean and soak the beans overnight in salt water. The next day clean the beans again (rinse them in water), then put them in the crock pot to cook and follow the recipe. This recipe is a good flavored recipe. I don't use the salsa, but I will sometimes add a can of petite diced tomato with green chili's. Oh, and add in either a ham hock or cut up ham steak with the fat. I used my left over Thanksgiving ham and added it all to a slow cooker pot of beans.
I've had a difficult time figuring how how to make vegetarian pinto beans that taste yummy. This hit the mark. I used chipotle chili powder, otherwise stuck with recipe as is. I have a stovetop pressure cooker. Worked perfectly to quick soak beans (boil, then let sit for a hour, then drain) and pressure cook for 45 minutes with slow release. A keeper! Thanks for sharing.
This recipe is fantastic and reminds me of beans made by my family! I used chicken broth instead of the tomato bouillon. I also left out the salsa because I had homemade chile to add when eating. Delicious and easy to make.
Excellent recipe. I made a few changes, only because I had some ingredients, and didnt have others. I used 2 C. of Chicken Broth, + 2 C. water. I also used 3/4 of a very large Mayan Onion which I chopped up and cooked with about 4 slices chopped bacon. I cooked it in cast iron skillet until crispy and onions were caramelized. Also, I omitted the salsa. I also did not use the tomato or vegetable bouillon cubes, instead I used 2 Chicken bouillon cubes. Everything else in recipe was used. Finally, my paprika is a smoked paprika. This was an excellent dish. Started in cast iron skillet (bacon and onions,) and finished in InstaPot for 1 hour. So so good. Thank you for recipe.
They were great. I do not have a InstantPot so I cooked on my stove top & they were perfect. Also I added some hatch chilies (medium heat). My guests enjoyed the beans. This recipe is a keeper!
Make vegetarian beans from dried to refried in less than an hour with the quick-and-easy help of your Instant Pot®.