Rubio's Refried Beans
from Kayln's Kitchen
2 cups dried pinto beans
1 tsp. +1 T olive oil (Oil is probably optional, but I like to add oil to prevent beans from foaming in the pressure cooker, and the T of olive oil added at the end gave the beans a bit of extra creaminess.)
water, enough to cover beans by 1 inches + plus 1 cup water for simmering
2 T minced garlic
1 tsp. salt
1 tsp. black pepper
Cooking instructions for Pressure Cooker
If needed, rinse beans and place in pressure cooker. Add garlic, 1/2 tsp. salt, 1/2 tsp. black pepper and 1 tsp. olive oil. Lock lid on presure cooker and bring to high pressure, then set timer and cook for 30 minutes at high pressure. Release pressure using quick-release method recommended for your pressure cooker and check beans to see how done they are. (Dried beans can vary greatly in how quickly they cook depending on how old the beans are, so I recommend cooking in two stages and not just leaving for 45 minutes.)
If beans are not soft enough that they're starting to fall apart, put lid back on pressure cooker, lock, bring to high pressure and continue to cook (I cooked them for 15 minutes more, but judge by how soft the beans are after 30 minutes.) Release pressure using quick release method.
Use a potato masher to vigorously mash the beans until they're about 75% mashed, but still have some noticeable chunks. (This is a personal preference, but I like them rather chunky.) Taste beans for seasoning and add more salt and pepper to taste. Stir in 1 cup water, 1 T olive oil if desired, and put beans back on stove and simmer about 10 minutes, stirring often, until beans are creamy and slightly thickened. Serve hot.
When I reheat the beans after they've been in the refrigerator I like adding a bit of water to thin them down.
Stovetop Cooking Without a Pressure Cooker:
Soak beans overnight in cold water to cover by several inches. The next day, drain beans, fill pan with fresh water, add garlic, 1/2 tsp. salt, 1/2 tsp. pepper, and 1 tsp. olive oil if desired (the oil is optional, especially for regular pan.) Bring beans to a low boil and simmer uncovered for 1 hour, adding a bit of water if needed.
After an hour, start checking for doneness, and when beans are starting to fall apart slightly turn off heat. Use potato masher to vigorously mash most of the beans, leaving a few chunks. Taste for seasoning, and add more salt and pepper and a bit of olive oil if desired. Stir in 1 cup more water (or less, depending on how much water is left in the beans) and simmer a few minutes more until beans are creamy and slightly thickened. Serve hot.
Use a potato masher to vigorously mash the beans until they're about 75% mashed, but still have some noticeable chunks. (This is a personal preference, but I like them rather chunky.) Taste beans for seasoning and add more salt and pepper to taste. Stir in 1 cup water, 1 T olive oil if desired, and put beans back on stove and simmer about 10 minutes, stirring often, until beans are creamy and slightly thickened. Serve hot.
When I reheat the beans after they've been in the refrigerator I like adding a bit of water to thin them down.
Stovetop Cooking Without a Pressure Cooker:
Soak beans overnight in cold water to cover by several inches. The next day, drain beans, fill pan with fresh water, add garlic, 1/2 tsp. salt, 1/2 tsp. pepper, and 1 tsp. olive oil if desired (the oil is optional, especially for regular pan.) Bring beans to a low boil and simmer uncovered for 1 hour, adding a bit of water if needed.
After an hour, start checking for doneness, and when beans are starting to fall apart slightly turn off heat. Use potato masher to vigorously mash most of the beans, leaving a few chunks. Taste for seasoning, and add more salt and pepper and a bit of olive oil if desired. Stir in 1 cup more water (or less, depending on how much water is left in the beans) and simmer a few minutes more until beans are creamy and slightly thickened. Serve hot.
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