Peruvian beans are soft, buttery, and have a more mild taste than pinto beans. They go perfect with your favorite Mexican dishes.
Peruvians beans go by the following names: Peruano, Canary, or Mayocoba beans depending on the region. When dried they are a yellowish color and once cooked they turn a light tan and have a smooth buttery taste.
I prefer Peruvian beans over Pinto beans since they can be cooked with just water and salt and still be flavorful. I learned how to cook beans from my in-laws and they always make them on the stove. This method usually takes about 1.5 hours and you need to watch the pot and keep an eye on the water level.
My preferred method is now to use my Instant Pot, it’s fast, easy, and fool proof.
How to Cook Dried Beans in the Instant Pot
Whether I cook beans in the instant pot or on the stove, I don’t soak them. I’ve read that soaking them helps them cook faster and makes them easier to digest. But honestly I never remember to soak my beans overnight and my in-laws never do.
However, you do want to rinse and sort your beans prior to cooking. This step is very important, because I actually found a small pebble in the beans before. Nobody needs to eat a rock in their beans.
Once the beans are rinsed and any broken pieces picked out, place them in the instant pot.
Add 5 cups of water for every pound of dried beans.
Then add 2 tablespoon of oil, any neutral oil, to prevent foaming of the beans.
That’s it! I always add the salt after cooking, because salt will extend the cooking time.
Set the instant pot timer to 30 minutes and once the timer goes off, leave it alone for another 20 minutes.
Before you start cooking, if the beans look dried and shriveled then you will need to add on extra time. 3-5 min extra so 33-35 min, with a 20 min rest of keep warm after the timer goes off.
After the 20 min rest, remove the instant pot lid and season the beans with salt. I start with 1 tablespoon, taste and add more if needed. The longer the beans sit in the broth, they will absorb more salt.
You can serve the beans right away whole, or once cooled, store them in the fridge or freezer.
Portion the beans out and store them with the bean liquid. This will prevent them from drying out and is the secret to the Best Re-fried Beans!
How to Make Refried Beans
The secret to creamy refried beans is the cooking liquid. Yep, it’s magical!
I usually remove a little more than half of the beans to freeze for later and leave the remaining beans in the pot with enough cooking liquid to cover the top of the beans.
Then turn the Instant Pot to Saute and allow the beans to reach a low boil. Continue to have the beans simmer for about 2 minutes, stirring occasionally so they don’t burn on the bottom of the pot.
Once the beans have simmered for a couple minutes, turn off the instant pot, and start mashing them with a masher. Keep mashing until you reach your desired consistency.
If you like them extra creamy you can run them through a blender. My kids love eating beans this way. It’s perfect as a bean dip, in a bean and cheese taco, or any recipe that calls for re-fried beans.
Leftovers can be stored in the fridge, but I haven’t froze re-fried beans yet. Instead I get the frozen whole beans with liquid, thaw, and mash them in a skillet after they’ve been heating in the pan.
I’m using Peruvian beans, but the exact same process and methods can be used for Dried Pinto or Black beans.
Feel free to customize with any spices or flavors to jazz up the beans. This is a base recipe, and if you are using Peruvian Beans, the flavor is delicious on its own. You can add some onion, garlic, bacon, and jalapeno to Pinto and Black beans.
Watch the Full YouTube Video Here:
Try Peruvians Beans with these popular recipes:
White Chicken Enchiladas from White Kitchen Red Wine.
Instant Pot Peruvian Beans (Whole and Refried)
- Pressure Cooker
- 16 oz Dried Peruvian Beans Also known as Peruano, Canary, or Mayocaba. (I don't soak the beans)
- 6 Cups Water This is for an 8 qt Instant Pot. If using a smaller size, fill to max line or reduce amount of beans. Beans will double in size when cooked.
- 2 tablespoon Oil I used Avocado, but any neutral oil will work.
- 1 tablespoon Salt Add After beans have been cooked
- Rinse beans in a colander and check for any debris or broken beans.
- Place rinsed beans in the Instant Pot with water and oil. Lock lid on, have Valve on sealing, and Cook on High Pressure for 30 minutes (if beans are old do 35-40 min). Once timer goes off, allow pressure to release naturally for an additional 20 minutes. Just leave the instant pot alone and allow it to stay on keep warm for 20 minutes. Then open lid, add salt, stir, taste, and add more salt if needed. At this point you can add additional seasoning if you like.
- If beans are still hard, place lid back on, turn valve to sealing, and cook on high for 5 more minutes. Then rest for 10 minutes before releasing pressure valve.
- To Freeze beans, allow to cool completely then place in desired portions in a freezer bag with cooking liquid. To thaw place in fridge overnight and heat on stove.
Re-fried Peruvian Beans
- Remove desired amount of beans from the pot and leave remaining amount for re-fried beans. Leave enough cooking liquid in the pot to cover the beans.
- Then turn the Instant Pot to Saute and allow the beans to reach a low boil. Continue to have the beans simmer for about 2 minutes, stirring occasionally so they don’t burn on the bottom of the pot. Once the beans have simmered for a couple minutes, turn off the instant pot, and start mashing them with a masher. Keep mashing until you reach your desired consistency.
- If you like them extra creamy you can run them through a blender. It’s perfect as a bean dip, in a bean and cheese taco, or any recipe that calls for re-fried beans.
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