This is a batch recipe for refried beans. It's a mixture of Pinto and black beans, with a few spices to give it a bit of flavour. We press the batch into ice cube trays, freeze, then transfer the frozen cubes into bags for use as we need them. This is great for portion control. Yield is about 55-60 cubes.
600 g Dried pinto beans, rinsed
400 g Dried black beans, rinsed
2 Medium white onions, minced
2 Medium cloves garlic
6 tbsp Olive oil
1 tsp Chipotle chili
6 to 12 Stems Cilantro, washed (or zero, to taste)
Mesquite spice (optional)
1
Saute onions with oil, Chipotle, and garlic, until onions translucent (7-10 min.)
2
Add beans, cover with water 2-3 cm above bean level.
3
Pressure cook on high for 30 minutes.
4
Slow release the pressure for 10 minutes, then quick release.
5
Drain off and save any excess water.
6
Add Cilantro, stems and all.
7
Blend with hand blender. Add saved water to reach desired consistency.
8
Add Mesquite to taste if desired.
Ingredients
600 g Dried pinto beans, rinsed
400 g Dried black beans, rinsed
2 Medium white onions, minced
2 Medium cloves garlic
6 tbsp Olive oil
1 tsp Chipotle chili
6 to 12 Stems Cilantro, washed (or zero, to taste)
Mesquite spice (optional)
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