There is nothing like creamy and flavourful re-fried pinto beans steaming from your plate. They're a scrumptious comfort food and will take your Mexican meal to the next level. Re-fried beans are one of those foods that are amazing when home-made compared to canned. With the help from your pressure cooker, you will avoid canned and save a few pennies too!
Ingredients
16 oz pkg pinto beans, rinsed and cleaned
1 tbsp oil
2 tsp salt
bay leaf
5-6 pcs of bacon, roughly chopped
1 medium onion, small diced
2-3 cloves garlic, minced
1 stalk celery, small diced (optional)
3-4 tsp dried cumin
3-4 tsp dried oregano
bay leaf
tt chili powder (optional)
2-3 oz Mexican beer
2-3 cups chicken stock
lime juice
tt Cilantro
tt Cotija cheese
tt Monterey Jack cheese
Instructions
Read Susie's Tips and Tricks below
1. Rinse and sort beans for debris and rocks. Place in electric pressure cooker with oil and salt. Time-determination varies by water hardness, elevation, and age of beans. I find that my beans are perfect at 32 minutes. Natural pressure release. If you do less time and find it isn't quite enough, the pressure cooker will come to pressure rather quickly. Drain the beans and set aside.
2. In a large skillet, cook bacon until crispy. Pull out and set aside. Now add onion, garlic, and bay leaf. Let soften, then add cumin, oregano, bay leaf, and chili powder. The spices will bloom in the fat. Now deglaze the pan with the beer and cook off.
3. Add 3/4 of the beans to the pan for mashing (I retain the rest to keep whole). Let the excess water from beans cook off. Now add portions of chicken stock to the skillet and mash beans. Keep the heat on the lower end. You want a creamy, smooth result. If its tight and dry, be sure to add some more chicken stock.
4. Add remaining whole beans. Sprinkle in cheeses and squeeze some lime around to brighten the flavour. Garnish with chopped bacon and cilantro.
Susie's Tips and Tricks
Refried beans mean well-fried not twice fried. After being boiled, they are sometimes fried or baked.
Epazote is a popular herb that can be added. If you don't have it, don't worry. It has a citrusy, pungent flavour. Sometimes, I use it; it's popular with black beans.
Did you know that soaking beans isn't recommended? Some have found that unsoaked beans have more flavour. It also has been proven that it doesn't help with flatulence. Soaking the beans does leach out vitamins and minerals though, so I don't recommend it.
You could make this recipe with black beans or red beans if you prefer.
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