Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
4.54
from
41
votes
Instant Pot Not Refried Mayacoba Beans
Get ready to make the creamiest refried beans you've ever had.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Additional Time
10
minutes
mins
Total Time
35
minutes
mins
Course:
Main Course
Cuisine:
Mexican
Keyword:
canary beans, heirloom mayacoba, instant pot beans, instant pot mayacoba, mayacoba beans, mayacoba refried beans, refried beans, refried mayacoba beans
Servings:
8
servings
Calories:
84
kcal
Author:
Kathy Hester
Equipment
Dry Beans (Dry Mayocoba Beans, 4 lb)
4oz Dried Mexican Oregano
Ingredients
1
pound
dry mayocoba beans
soaked overnight
2
cups
water
2
teaspoons
Mexican oregano
1
tsp
garlic powder
1/2
tsp
onion powder
1/4
tsp
jalapeno powder
or more if you like it hotter
salt
to taste
Instructions
Drain the soaked beans, then add them with the water, oregano, garlic powder, onion powder, and jalepeno powder. Stir.
Cook on high pressure for 15 minutes.
Carefully release the pressure manually.
Try to mash one of the beans with a fork to see if they are soft. If not put the lid back on and cook for 5 minutes more.
Mash the beans with a potato masher or you can use an immersion blender to get them extra smooth.
If there's too much liquid left, you can turn your IP to saute and cook off any extra liquid.
Video
Notes
Can't find mayocoba beans where you live? You can order them on Amazon or just substitute the dried beans you do have.
Nutrition
Serving:
1
g
|
Calories:
84
kcal
|
Carbohydrates:
16
g
|
Protein:
5
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
5
mg
|
Potassium:
260
mg
|
Fiber:
5
g
|
Sugar:
1
g
|
Vitamin A:
27
IU
|
Vitamin C:
1
mg
|
Calcium:
37
mg
|
Iron:
1
mg