Refried Beans with Cheese
🍳 Cook: 40 min
Nutrition
per per serving472
Calories
32.3g
Protein
49.1g
Carbs
16.6g
Fat
Ingredients
| 1.5 cups | 360 ml | white kidney beans, rinsed |
| 1 cup | 240 ml | Colby cheese, shredded |
| — | Kosher salt and ground black pepper, to taste | |
| 1 tablespoon | 15 ml | olive oil |
| 1 | chili pepper, seeded and chopped | |
| 6 cups | 1.4 l | roasted vegetable broth |
| 1 | onion, chopped | |
| 2 cloves | garlic, pressed | |
| 1 teaspoon | 5 ml | ground cumin |
| 2 | bay leaves |
Instructions
Ready in about 1 hour 5 minutes. Servings 4.
Per serving: 472 Calories; 16.6g Fat; 49.1g Carbs; 32.3g Protein; 4.4g Sugars.
- Press the "Sauté" button and heat the olive oil until sizzling. Then, sauté the onion for about 3 minutes or until tender.
- Now, stir in the garlic and chili pepper; continue to cook for 1 minute more or until fragrant. Add a splash of broth to deglaze the pan.
- Add the remaining broth, beans, bay leaves, salt, black pepper, and cumin to the inner pot of your Instant Pot.
- Secure the lid. Choose the "Bean/Chili" mode and cook for 40 minutes at High pressure. Once cooking is complete, use a natural pressure release for 20 minutes; carefully remove the lid. Reserve 1 cup of the cooking liquid.
- Then, puree the beans with an immersion blender until they reach your desired consistency. Sprinkle with the shredded Colby cheese and serve warm.