Refried Beans
Adapted from :Pressure Cooking the Easy Way by Maureen B. Keane &
Daniella
Chace
Serves 4
2 cups quick-soaked* pinto beans -- drained
2 whole garlic cloves -- peeled
1 large onion -- quartered
4 cups water
1 teaspoon chili powder
1 teaspoon cumin
Add beans, garlic, onion, and water to cooker, bring to high pressure, and
cook for 15 minutes. Drain well and mash with potato masher. Add chili powder
and cumin and mix well. Serve with sauteed onions or salsa.
Quick-Soak - Wash beans and pick through. Place in pressure cooker with 3
cups of water for every cup of beans, add 2 teaspoons of salt, bring beans and
liquid to high pressure, and cook for 5 minutes. Remove from heat and let
pressure fall on its own. Drain well and proceed with recipe.
Kitchen tested & typed by Brenda Adams; posted to Veg-Recipes
Brenda's note: This is a keeper! We were impressed with how nice the beans
cooked, soft and perfect; easily mashed right in the pressure cooker when they'd
finished cooking.
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NOTES : Pinto beans are traditionally used for refried beans but black beans are
delicious also. Spice up or down as much as you like.
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