Legit Mexican Refried Beans

 For many years, I had as new year's resolution to learn how to cook dry beans.  I don't know what it was but it seemed so hard to me!  Well, guess what.  Instantpot makes it super easy!  My husband LOVES the refried beans at mexican restaurants, so I wanted to recreate that.  (I agree with him, they are way better than canned!)  

1 tbs olive oil 
1/3 cup chopped onion 
1 jalapeno, seeded and diced 
4 cloves garlic 
2 cups dry pinto beans, rinsed well and picked through 
1-1/2 TBS chicken better than bouillon (can use chicken stock instead) 
7 cups water 
2 bay leaves 
2-1/2 tsp salt 
1 tsp cumin 
1 tsp oregano 
dash cayenne pepper (up to 1/4 tsp, depending on your spiciness level) 

Saute onion and jalapeno until softened in Instantpot, 3-4 minutes.  Add garlic and saute 30-60 seconds more.  Add a bit of water and stir, scraping up any bits on the bottom.  Add the remaining ingredients, and cook on high for 45 minutes.  Let naturally release 25 minutes. 

Remove lid, strain liquid out into a bowl to reserve.  Blend with a stick blender, adding a little reserved liquid until it is the texture you prefer, about a cup or so.