Refried beans
Rinse and sort through a 1 pound bag of pinto beans.
Into the crockpot, add the beans, a finely chopped onion, a few minced gloves of garlic, lots of black pepper, and cumin, chili powder and salt to taste.
Add 8 cups of water.
Cook for 7 hours on high.
Discard some but not all of the liquid and mash with a fork or potato masher.
Adding more info here
Added in Ancho powder, a little cayenne, a small can of diced green chiles and some pickled jalapenos.
To cook in the pressure cooker-
Use a mix of broth or water for a total of 7 cups.
Place all in the pot and cook on high for 55-60* minutes, natural release for 25 minutes and then quick release.
Remove but do not throw away, some of the liquid and then use a stick blender to get to the desired consistency, adding liquid back in as desired.
Adding more info here
Added in Ancho powder, a little cayenne, a small can of diced green chiles and some pickled jalapenos.
To cook in the pressure cooker-
Use a mix of broth or water for a total of 7 cups.
Place all in the pot and cook on high for 55-60* minutes, natural release for 25 minutes and then quick release.
Remove but do not throw away, some of the liquid and then use a stick blender to get to the desired consistency, adding liquid back in as desired.
* We needed to add more time to this recently. We are at high altitude.
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