With shortages of meat, consider dried pinto beans made into refried beans [View all]

[Kaleva]

Below are the directions for making refried beans in my instant pot. Directions for yours may differ.

2 cups of dried pinto beans
7 cups water
1 large onion peeled and quartered
1 tsp salt

Peel, quarter large onion and add to pot
Add 7 cups water
Add 1 tsp salt
Rinse the beans and pick out stones and bad beans, place in quick pot

Install cover, custom set time to 45 minutes and pressure to maximum. After done cooking, turn off quick cooker and let pressure dissipate on its own. Reserve 1 cup of bean broth and using colander, drain the beans and onions. Set aside beans and onions.

2 Tbs olive oil
2 tsp minced garlic
1 tsp salt
1/2 tsp ground cumin
1/4 tsp oregano

In large skillet on stove top, heat oil using medium heat. Add garlic and saute. Add beans and onions, 1/2 cup of reserved bean broth, salt, cumin and oregano. Mix well. Cook gently while smashing bean mixture using fork or potato masher. Continue stirring and mashing mixture till you get the consistency of mashed potatoes. Add more bean both if needed.

Refried Bean Roll-Ups

2 cups refried beans
1/2 cup salsa
1/2 tsp chili powder
1 package of 8 tortillas; 8 inch
1 cup shredded lettuce
1/2 cup shredded cheese

Mix beans, salsa and chili powder in 1 quart saucepan. Heat over medium heat, while stirring occasional, until warm.
Spoon about 1/4 cup of bean mixture onto center of each tortilla. Top with lettuce and cheese. Fold over sides and ends.

Instead of tortillas, I've made sandwiches with the above using bread.