Refried Beans in a Pressure Cooker

There is no way to get beans that taste this good out of a can. I have made them a few times and they are well worth the effort.

2 c. dried pinto beans, seperated and rinsed (no need to presoak)

4 T. oil

6 c. water

1 tsp. minced garlic

1/2 onion, chopped

1 1/2 tsp. salt

1/4 tsp. cumin

1/2 tsp. Mexican oregano

2-3 c. chicken broth

Place beans, water, garlic, oil, and onion into a pressure cooker. Following the manufacturer's directions bring to pressure at 15 lbs and cook for 20 minutes. Once pressure is released, mash beans with a potato masher. Add salt, cumin, and oregano. Continue to mash and stir alternately adding chicken broth until beans are desired consistency. Let them sit a few minutes and make sure you still like the consistency, they tend to thicken. If you like your beans smooth you could use a food processor, personally I like the little chunks that are left when you mash them by hand.