Instant Pot Refried Black Beens

Ingredients

• 1 pound dry pinto beans
• 2 tablespoons bacon grease
• 1 yellow onion,chopped
• 4 cups chicken stock
• 3 cups water
• 2 bay leaves
• 1 teaspoon ground cumin
• 1teaspoon dried oregano
• Mexican Blend shredded cheese

Method:
Set 6-quart (or larger) Instant Pot to SAUTE. Add the bacon greese. Once the bacon greese is hot, add the onion. Sauté for 2 minutes, then add the garlic and let cook just until fragrant, about 30 seconds. Add a few splashes of chicken stock and scrape along the bottom of the pot to remove any stuck-on bits of food (this will prevent a BURN warning). Add the remaining stock, water, bay leaves, cumin, oregano, and beans. Lightly stir to combine.

Seal the Instant Pot. Cook on HIGH (manual) for 45 minutes. When the 45 minutes of pressure cooking has finished, let the pressure release naturally for 25 minutes. Vent to release any remaining pressure. Carefully open the lid. The beans will be very liquidy.

Discard the bay leaves. Reserve 2 cups of the bean cooking liquid in a bowl or measuring cup, then drain the remainder. Return to the beans to the pot. With an immersion blender, puree the beans until they reach your desired consistency, adding some of the reserved liquid as needed. Add 1 tablespoon salt and stir.

To serve, put the beans on a plate. Top with Mexican Blend shredded cheese.