Seriously Meatless

Pressure Cooker Refried Beans

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About This Recipe

This recipe appears in:	Try Making Refried Beans in a Pressure Cooker
Rated:

1/4 cup vegetable oil or olive oil
1 medium white onion, diced
2 cloves garlic, minced
1 teaspoon Mexican oregano (optional)
1 pound dried pinto beans, thoroughly washed and picked over for stray material (or less if your cooker can't handle that quantity)
1.5 teaspoons Kosher salt (start with less if using fine grained iodized salt)

1

Heat the pressure cooker pot, without the lid, to a medium high sauteing temperature. Add the oil, onion, garlic and oregano if using and cook for about 5 minutes. Don't add any salt at this point, as it could toughen the bean skins.
2

Add the beans and 8 cups of water (or, again, whatever your manufacturer says). Stir. Cover and seal the pot and cook for 35 minutes. Turn off and allow the pressure to release naturally. Check a bean. It should be completely tender. If not, bring back to a simmer and cook a little longer.
3

Carefully remove the cover. Drain the liquid from the beans, reserving a couple cups of it and return the beans to the pot. Add 1 teaspoon of salt to the beans and 1 cup of the reserved liquid. Using an immersion blender, puree them thoroughly. If they need more liquid, add 1/4 cup at a time until you reach the desired texture. Taste and adjust the salt, you might need another 1/2 teaspoon or so.
4

Serve them forth as part of a Mexican meal. Garnish with a bit of queso anejo or queso fresco. You can freeze any leftovers.