Name: Oil Free Refried Beans
Prep time: 5 min
Cook time: 30 min
Yield: 6-10 servings
Cuisine: Mexican
Ingredients: 1 cup dried pinto beans (soaked in water overnight); 1 cup Water; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon salt

Oil Free Refried Beans

By :Molly Patrick

8_whole_food_plant_based_refried_pinto_beans_close_up

Course

Side Dish

Cuisine

Mexican

Difficulty

Easy

Browse Category

Vegan & Vegetarian

Duration

30-60 min

Diet	Celiac, Dairy Free, Gluten Free, High Fibre, Low Fat, Plant-Based, Vegan, Vegetarian

Cooking Technique

Pressure Cook

Main Ingredient

Beans

Prep Time

5 minutes

Cook Time

30 minutes

Servings

6-10 servings

Ingredients

1 cup dried pinto beans soaked in water overnight
1 cup Water
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt

Course

Side Dish

Cuisine

Mexican

Difficulty

Easy

Browse Category

Vegan & Vegetarian

Duration

30-60 min

Diet	Celiac, Dairy Free, Gluten Free, High Fibre, Low Fat, Plant-Based, Vegan, Vegetarian

Cooking Technique

Pressure Cook

Main Ingredient

Beans

Prep Time

5 minutes

Cook Time

30 minutes

Servings

6-10 servings

Ingredients

1 cup dried pinto beans soaked in water overnight
1 cup Water
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt

Instructions

Pour your soaked beans into a strainer and rinse them thoroughly. Tap the strainer against the sink, allowing as much liquid to drain out of the strainer as possible.
Add the beans, fresh water, garlic powder and onion powder to the Instant Pot and stir. Lock the lid into place and set the timer for 20 minutes, using the manual setting.
When the timer goes off, use the natural release method until all of the pressure is out of the Instant Pot. Take off the lid, add the salt and allow the beans to cool for about 10 minutes.
Transfer the beans and the remaining liquid to your food processor and process until totally smooth.

Recipe Notes

http://cleanfooddirtygirl.com/

Molly Patrick

A true modern hippie, Molly lived in a teepee as a wee one, then moved into an adobe house that her parents built by hand. They didn't have indoor plumbing growing up, so it was outhouse city until she moved away for college. While she still has the free spirit, she also has a love affair with her Instant Pot, Netflix and indoor plumbing. Molly holds a certificate in plant-based nutrition from Cornell University in conjunction with the T. Colin Campbell Foundation. For over a decade she has been working in the plant-based field, and is overjoyed that so many people are turning to a Whole Food Plant Based diet. She would love to help you on your journey too! You can join Molly's community through her Facebook group "Clean Food Dirty Girl" and her email on her blog!