Copycat No-Fat Rosarita Refried Beans

By the Gracious Vegan

I set out to create a delicious way to make my own copycat Rosarita restaurant-style refried beans instead of depending on cans of Rosarita No-Fat Traditional beans, whose flavor I like. After many experiments, I’ve got it! With the Instant Pot I can easily convert an inexpensive bag of dried pinto beans into about 5 cups of delicious, freezable refried beans (without actually frying). The only spice you may scratch your head over is annatto powder. It’s very easy to find if you have Mexican groceries near you, and it’s inexpensive (I paid 99 cents for a 1/4-cup packet).

Makes about 4.5 or 5 cups

Add the following ingredients to the Instant Pot. Put the valve in the “sealing” position; use the “Manual” or “High” setting for 35 minutes. Let the beans sit 10-30 minutes before releasing the top.

7 cups water
2 cups (1 pound) dried pinto beans
2 bay leaves

Release and remove the top and remove the bay leaves, Set up a colander over a medium or large bowl. Pour the beans into the colander, capturing the broth in the bowl. Return the beans to the Instant Pot and add the remaining ingredients.

1 Tablespoon distilled white vinegar
1.5 teaspoon onion powder
1.5 teaspoon nutritional yeast
1 teaspoon salt (adjust to your taste)
3/4 teaspoon annatto (aka achiote) powder (widely available and inexpensive in Mexican groceries) (okay to omit)
3/4 teaspoon chili powder
3.4 teaspoon garlic powder
3/4 teaspoon cumin
3/4 teaspoon oregano
1/2 teaspoon smoked paprika

Use a potato masher to mash up some of the beans to get a refried-bean texture. Add in some of the broth as needed (I usually use 1/4 – 1/2 cup). As the beans cool, they may absorb more water, so consider saving some of the broth to check the texture later.

You can also add a can of chopped mild green chilis, which I always do. Other options include salsa and hot sauce.

The beans are ready to serve immediately or they last about a week in the refrigerator (they freeze well too).