Instant Pot Refried Mayocoba Beans. Refried beans, made from dried mayocoba (aka Peruano, or Peruvian) beans, ready in under an hour thanks to pressure cooking.
The key detail was on the Mayocoba bean page on RanchoGordo.com:
It's popular all over Mexico but especially in the state of Jalisco, where you often see them used for super creamy refried beans.
Refried mayocoba beans? That’s it! Taco Tuesday side dish, here we come!
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For more details on cooking the beans, see my Instant Pot Mayocoba Beans recipe. For other pressure cooked refried beans recipes, try my Instant Pot Refried Beans or Instant Pot Refried Black Beans.
🥫Ingredients
- Dried Mayocoba beans
- Dried Oregano
- Onion
- Garlic
- Vegetable oil
- Serrano pepper
See recipe card for quantities.
How to make Instant Pot Refried Mayocoba Beans
- Sort and rinse a cup of dry mayocoba beans (no soaking necessary)
- Put the beans in an Instant Pot or other pressure cooker with ½ teaspoon of salt, ¼ teaspoon of baking soda, ½ teaspoon of dried oregano, and a peeled and halved onion. Stir in 3 cups of water.
- Pressure Cook for 40 minutes with a Quick Release of pressure
- Heat ¼ cup of vegetable oil in a large frypan over medium-high heat (or wipe out your Instant Pot liner and use sauté mode.) Sauté a diced onion, diced serrano pepper, 2 smashed cloves of garlic, and ½ teaspoon of salt until the onion softens. Stir in the beans and the bean broth from the Pot, sprinkle with 1 teaspoon fine sea salt, and stir and smash the beans until they thicken up. Serve and enjoy!
🥘 Substitutions
If you can’t find Mayocoba beans, pinto beans and cannellini beans will work in this recipe
If you can find it, use Mexican oregano as the dried oregano.
Serrano peppers are bullet-shaped peppers, thinner than Jalapeños, but about the same length. They pack more heat than your average jalapeño, so substitute a jalapeno if you want If you want to cut back on the heat, skip the jalapeño pepper.
If you want to cut the heat entirely, skip the serrano pepper.
If you want to use canned beans, replace the dried beans with 2 cans of drained beans, and skip to the "Sauté the aromatics" step.
🛠 Equipment
I cooked this in my 6-quart pressure cooker, but it will fit in a 3-quart or larger pressure cooker. (Pressure cooker dried beans are one of the key reasons I became a pressure cooker convert.)
Potato masher for mashing the beans. You can use a wooden spoon, but that’s a lot of work, chasing the beans around the pan. A potato masher is more efficient.
12-inch frypan for frying and mashing the beans. Mashing and simmering the beans is easier in a wide pan, but you can use your Instant Pot if you don't want to dirty another pan.
📏Scaling
This recipe halves easily. You can double the beans in a 6-quart Instant Pot or other pressure cooker, but it might overflow a 12-inch frypan. I switch to my 3-quart sauté pan or a dutch oven for the sauté and mash step if I'm making a double batch.
🤨 Soaking mayocoba beans?
I get the "to soak, or not to soak?" question all the the time. I don't soak my mayocoba beans in this basic recipe. They don't need an overnight soak, and cook to tenderness with 40 minutes at high pressure.
That doesn't mean you can't soak the beans. They turn out fine, though the bean broth isn't quite as full bodied. Soaked beans cook much quicker, 12 minutes at high pressure. I use that when I'm cooking the beans with other ingredients, where the shorter cooking time keeps me from overcooking the whole dish just to get the beans tender.
Sorting Beans
Beans are an agricultural product, and...stuff tends to creep in. Beans should always be sorted and rinsed before using, to get rid of any twigs, stones, clumps of dirt, or broken beans.
I pour the beans out on one side of a half-sheet pan (a baking sheet with sides), to keep the beans from escaping. Then I slowly run my fingers through the beans, pulling them towards me in the pan. I watch the beans as the move, looking for anything that doesn't seem right. If I see something, I poke around in the beans until I find what caught my eye, and discard it. I repeat this a couple of times, until I'm satisfied everything is out of the beans.
Then, I dump the beans into a fine mesh strainer and rinse them under cold running water, to wash off any dirt or dust still on the beans.
💡Tips and Tricks
- I use both an Instant Pot (to pressure cook the beans) and a frypan (to sauté everything) in the instructions. You can make this recipe entirely in your Instant Pot by cleaning the pot liner out and switching to sauté mode when it comes to the Sauté step. I find it easier to work with a frypan, especially for thickening the beans - water doesn’t evaporate as quickly in the narrow Instant Pot.
- See my Instant Pot Mayocoba beans recipe for more bean cooking details.
- For an extra touch of flavor, sprinkle crumbled queso fresco (or substitute shredded pecorino romano) on top of the beans right before serving.
- These are rustic, chunky refried beans. If you want smooth beans, use a food processor. After step 1 is complete, pour the beans and their liquid into a food processor. Process until smooth, about 1 minute. Then continue with the frying steps.
- No pressure cooker? No problem. Cook the beans in a large sauce pot with a lid. Instead of pressure cooking, bring the pot to a boil, reduce to a simmer, and cover with the lid ajar so some steam can escape. Cook for 2 hours, or until the beans are completely cooked. You may have to add water during the cooking time to keep the beans submerged. Once the beans are cooked, continue with Step 2.
- No dried beans? No problem. Canned beans will work. Replace step 1 with two 15- to 16-ounce cans of drained pinto beans, and add a cup of water to help the beans simmer in the pan.
- Use make-ahead beans: Why cook a cup of beans when you can cook a pound of beans? I freeze leftover beans in 2 cup containers, covering them with their liquid. Then this recipe is a quick weeknight side dish. I pull a container of beans out of the freezer, and thaw it in the microwave while I sauté the onions in step 2.
Instant Pot Refried Mayocoba Beans
- Total Time: 1 hour 20 minutes
- Yield: 3 cups of refried beans 1x
Description
Instant Pot Refried Mayocoba Beans. Refried beans, made from dried mayocoba (aka Peruano, or Peruvian) beans, ready in under an hour thanks to pressure cooking.
Ingredients
Pressure Cooker Mayocoba Beans
- 8 ounces (1 heaping cup) dried mayocoba beans, sorted and rinsed
- ½ teaspoon fine sea salt
- ¼ teaspoon baking soda
- 1 small onion, peeled
- ½ teaspoon dried oregano
- 3 cups water
Refried Mayocoba Beans
- ¼ cup vegetable oil
- 1 medium onion, minced
- 1 serrano pepper, minced (or substitute a jalapeno)
- 2 cloves garlic, smashed
- ½ teaspoon fine sea salt (for the onions)
- 1 teaspoon fine sea salt (for the refried beans)
Instructions
- Pressure cook the beans for 40 minutes with a quick release: Stir the beans, ½ teaspoon of salt, ¼ teaspoon of baking soda, onion, oregano, and water into an Instant Pot or other pressure cooker. Lock the lid, and pressure cook on high pressure for 40 minutes in an Instant Pot or other electric PC, or for 35 minutes in a stovetop PC. (Use “Manual” or “Pressure Cook” mode in an Instant Pot.) Quick release the pressure once the cooking time is done, unlock the lid, and discard the onion. Set the beans and cooking liquid aside.
- Sauté the aromatics: While the bean pressure is quick releasing: Heat the vegetable oil in a large fry pan over medium-high heat until the oil is shimmering, about 3 minutes. Add the minced onion, minced serrano, and smashed garlic cloves. Sprinkle with ½ teaspoon of salt. Sauté until the onions are starting to brown around the edges, around the edges, about five minutes, stirring the onions occasionally.
- Fry the beans: Add the beans and all of their cooking liquid to the fry pan. Be careful – the hot oil may splatter when the wet beans are added. Sprinkle with 1 teaspoon of salt, then start mashing the beans, stirring as you go to get the onions evenly distributed. Keep cooking the beans, stirring and smashing occasionally, until the beans thicken, about eight minutes. Serve and enjoy!
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: Mexican
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☃️ Storage
To make the beans ahead, pressure cook them, and refrigerate them in 2-cup containers for up to 3 days, or freeze for up to 6 months. To make the recipe, thaw out the beans and continue with the "Sauté" step.
This recipe freezes well, in 2-cup containers, for up to 6 months.
🤝 Related Posts
Instant Pot Mayocoba beans
Pressure Cooker Refried Pinto Beans
Pressure Cooker Refried Black Beans
Instant Pot Borracho Beans (Drunken Beans)
My other Instant Pot and Pressure Cooker Recipes
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