Tender, slow-cooked beans in a red broth tempered with coconut milk toward the end. The broth hums with a strong cinnamon, chipotle, and tomato foundation punctuated with cayenne pepper and Thai chiles.
If you've only ever had refried beans from a can, this should be the next recipe you cook. Homemade refried beans are a game-changer. Use just the right amount of olive oil to cook well-minced onions along with the beans and plenty of their broth. Smoked paprika adds a hint of smoky depth you can't quite put a finger on, my secret ingredient is a finishing splash of freshly squeezed lemon juice. I think it's the element that helps keep the beans from seeming too heavy, and the acidity counters the starchiness of the beans.
Making really good minestrone in the Instant Pot with dried, un-soaked beans is possible! No need to use mushy canned beans. If you have an Instant Pot, a good minestrone, like this one, needs to be one of your standbys.