Random Electric Pressure Cooker Refried Beans

I've been making refried beans from a hybrid of other recipes, some using a pressure cooker, some not. This integrates them into one place. This is the lazy version: no presoaking. This is also a large batch: refried beans freeze well and last in the fridge for about a week (you'll know when they go off, they truly stink).

Ingredients

  • 600g Dried pinto beans, rinsed.
  • 400g Dried black beans, rinsed.
  • 2 Medium white onion, minced.
  • 2 Medium cloves garlic.
  • 6 tbsp olive oil.
  • 1 tsp Chipotle chili.
  • water
  • 6-12 stems Cilantro, washed, to taste.
  • Mesquite spice (optional)

 

Method

Saute onions with oil, Chipotle, and garlic, until onions translucent.
Add beans, cover with water 2cm above bean level.
Pressure cook on high for 30 minutes
Slow release the pressure for 10 minutes, then quick release.
Drain off and save any excess water
Add Cilantro, stems and all
Blend with hand blender. Add saved water to reach desired consistency.
Add Mesquite to taste if desired.

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