These are my favorite refried beans! I love to make them in the Instant Pot because it's fast but they work great in the Crockpot too. This is one of those recipes everyone in the family will request again and again.
1cupshredded cheddar cheese (I use medium),then more for serving if desired
Instructions
Instant Pot Method
Select saute mode on the instant pot. Once the front label reads "hot" add olive oil and onion and saute 3 minutes.
Add garlic and saute 30 seconds longer. Select "cancel" to turn saute setting off.
Pour in chicken broth, water and pinto beans. Season with salt and pepper (for now I go with 1 tsp salt 1/2 tsp pepper then I add quite more at the end when mashing).
Cover instant pot, make sure valve is set to "sealing" position. Select "manual" mode and adjust time to 50 minutes.
Once time is up let pressure come down naturally for 15 minutes then open the valve to release any remaining pressure.
Set a large bowl in the sink then set a colander over it. Carefully pour beans into colander (be careful of steam!). Reserve broth.
Return drained beans to the bowl of the instant pot add in bacon drippings, cumin and chili powder.
Use an immersion blender or potato masher to mash beans to desired texture, while adding in reserved broth about 1/4 cup at a time to reach desired consistency.
Stir in cheddar and let melt through then serve warm with more cheddar on top if desired.
Slow Cooker Method (9 Hours Total Time)
Heat olive oil in a medium skillet over medium high heat. Add onion and saute 2 minutes add garlic and saute 1 minute longer. Transfer mixture to a 6 or 7 quart slow cooker.
Rinse the beans and drain then add the beans to the slow cooker. Pour in the water and broth (if your slow cooker generally looses a lot of moisture while cooking I might add an extra 1 cup water).
Cover and cook on high heat for 8 - 9 hours until softened through.
Set a large bowl in the sink then set a colander over it. Carefully pour beans into colander (be careful of steam!) Reserve broth.
Return drained beans to the bowl of the slow cooker. Add in bacon drippings, cumin and chili powder.
Use an immersion blender or potato masher to mash beans to desired texture, while adding in reserved broth about 1/4 cup at a time to reach desired consistency.
Stir in cheddar, let melt through and serve warm topped with more cheddar if desired.
Notes
*I get these from cooking a 1 lb. package of bacon in the oven on a sheet pan lined with aluminum foil. Scrape excess fat into a glass container and refrigerate up to one week.