Pressure Cooker Refried Pinto Beans – rustic, chunky beans from the 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
- Pressure cook the beans: Put the beans, whole garlic cloves, bay leaf, and water in the pressure cooker. Stir, and then lock the pressure cooker lid, Cook on high pressure for 35 minutes in an electric pressure cooker, or 30 minutes in a stovetop pressure cooker. Turn off the heat and let the pressure come down naturally, about 10 minutes. Remove the lid and discard the bay leaf and garlic cloves. (Save the beans and the cooking liquid).
- Sauté the aromatics: While the pressure is coming down on the beans: heat the vegetable oil in a large fry pan over medium-high heat until the oil is shimmering. Add the onion, smashed garlic cloves, jalapeño, and 1/2 teaspoon salt. Sauté until the onions are browned around the edges, about five minutes. (If the beans aren’t done, turn the heat off and move the pan to a cool burner. When the beans are done, put the pan back over medium-high heat and continue with step 3.)
- Fry the beans: Add the beans and all of their cooking liquid to the fry pan. Be careful – the hot oil may splatter when the wet beans are added. Sprinkle 1 teaspoon of salt over the beans. Start mashing the beans, stirring as you go to get the onions evenly distributed. Keep cooking the beans, mashing and stirring occasionally, until the beans thicken, about eight minutes. Taste, and add more salt if necessary. Serve.
For more bean cooking details, see my Pressure Cooker Beans Basic Technique.
- Category: Pressure Cooker
- Cuisine: Tex-Mex