Pressure Cooker Refried Pinto Beans
Pressure Cooker Refried Pinto Beans recipe. Chunky, rustic pinto beans, made from dried beans in about an hour.
What you will need
6 quart or larger pressure cooker (I used my electric Instant Pot)
Large (12 inch) fry pan
Author: Mike Vrobel
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Category: Pressure Cooker
1 cup pinto beans (7 ounces), sorted and rinsed
2 cloves garlic (whole, with skins still on)
1 bay leaf
3 cups water
1/4 cup vegetable oil
1 medium onion, minced
2 cloves garlic, smashed
1 jalapeño, minced
1/2 teaspoon kosher salt plus 1 teaspoon kosher salt
For an extra touch of flavor, sprinkle crumbled queso fresco (or substitute shredded pecorino romano) on top of the beans right before serving.
These are rustic, chunky refried beans. If you want smooth beans, use a food processor. After step 1 is complete, pour the beans and their liquid into a food processor. Process until smooth, about 1 minute.
If you want to speed up the pressure cooking, soak the beans overnight in 1 quart of water with 1/2 teaspoon of Diamond Crystal kosher salt. Drain the beans, use the recipe recipe as written (including the 3 cups of water in the pressure cooker), but cut the time under pressure to 15 minutes.
No pressure cooker? No problem. Cook the beans in a large sauce pot with a lid. Instead of pressure cooking, bring the pot to a boil, reduce to a simmer, and cover with the lid ajar so some steam can escape. Cook for 2 hours, or until the beans are completely cooked. You may have to add water during the cooking time to keep the beans submerged. Once the beans are cooked, continue with Step 2.
No dried beans? No problem. Canned beans will work just fine. Replace step 1 with a 16 ounce can of pinto beans and its liquid.
Use make-ahead beans: Why cook a cup of beans when you can cook a pound? I freeze leftover beans in 2 cup containers, covering them with their liquid. Then this recipe is a quick weeknight side dish. I pull a container of beans out of the freezer, and thaw it in the microwave while I sauté the onions in step 2.