Friday, April 18, 2008

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.

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