I’ve been making these for many years, and barely need a recipe anymore. But it’s good to have as a reference, and in case I want to quickly remember a fantastic method for making refried beans.
This version uses a pressure cooker, as there are no downsides to cooking this in a pressure cooker, given you want these beans fully cooked.
Spicy, Flavorful Refried Beans
Servings: 8 servings
Calories: 295kcal
Equipment
- Pressure cooker
Ingredients
- 1 lb dried beans Mayocoba, Pinto, Black, or other
- 2 tbsp oregano Mexican Oregano, Epazote, or other
- 1 medium white onion
- 6 cloves garlic
- 1 small jalapeno
- 1 tbsp chipotle in adobo
- 6 tbsp vegetable oil
Instructions
- Soak the beans in 1.5% salted water for 6-8 hours, ideally. (Or skip this step and just rinse the beans and increase cooking time substantially.) Drain the beans, rinse quickly.
- To the pressure cooker, add the one pound of dried beans. Add 2 quarts water.
- Peel and cut the white onion in quarters. To spice sacks, or cheesecloth tied with twine, add two quarters of the onion, 2 tbsp oregano (Mexican, epazote, or Italian), and 3 cloves of garlic. Set the for high pressure for 5-8 minutes (Mayocoba), or 4-6 minutes (Pinto), or 4-6 minutes (Black).1 lb dried beans, 2 tbsp oregano, 1 medium white onion, 6 cloves garlic
- Allow to release pressure for 25 minutes naturally, and then release the rest of the way. Taste for doneness – they need to be creamy and soft, but not overcooked. If they are not done, turn to sauté and boil until done.
- While the beans cook, mince the rest of the onion, the jalapeno, and get 1 tbsp of the chipotle in adobo sauce (including one pepper). Mince the garlic. You can combine all of this into a storage container and put in the fridge while the beans cook.1 medium white onion, 1 small jalapeno, 1 tbsp chipotle in adobo
- When beans are done, drain the beans, reserve the bean-cooking liquid and discard the spice bags.
- In a large skillet or Dutch oven over medium-high, heat the 6 tbsp oil until shimmering. Add the onions, peppers, and garlic and cook, stirring occasionally, until onions are translucent and lightly golden, about 5 minutes.6 tbsp vegetable oil
- Stir in beans and cook for a few minutes, lowering the heat some. Add ¼ cup of reserved bean-cooking liquid to start. Using bean masher, potato masher, or back of a wooden spoon, smash the beans to form a chunky purée; alternatively, use a stick blender to quickly make a smoother purée. Add more bean cooking liquid if needed, to make it just wet enough to cook down. Reduce heat to medium and cook, stirring, until desired consistency is reached. Season with salt and pepper and serve.
Notes
Makes about 8 servings
Nutrition
Calories: 295kcal | Carbohydrates: 38g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 32mg | Potassium: 820mg | Fiber: 10g | Sugar: 2g | Vitamin A: 134IU | Vitamin C: 6mg | Calcium: 74mg | Iron: 4mg
Nutrition Facts
Spicy, Flavorful Refried Beans
Amount Per Serving
Calories 295
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 2g
Sodium 32mg1%
Potassium 820mg23%
Carbohydrates 38g13%
Fiber 10g42%
Sugar 2g2%
Protein 13g26%
Vitamin A 134IU3%
Vitamin C 6mg7%
Calcium 74mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.