Re-Fried Beans-All The Flavor Without The Frying!
By :HipPressureCooking
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Votes: 9
Rating: 3.89
Rate this recipe!
Course Side Dish
Cuisine American
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 15-30 min
Main Ingredient Beans, Spices
Prep Time 5 minutes
Cook Time 10 minutes
Servings
6-8 servings
Ingredients
  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 1 bunch parsley (or cilantro), stems and leaves divided and chopped
  • 1/4 teaspoon chipotle powder
  • 1/2 teaspoon cumin
  • 2 cups dried borlotti (or pinto) beans soaked
  • 2 cups Water
  • 1 teaspoon salt
Course Side Dish
Cuisine American
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 15-30 min
Main Ingredient Beans, Spices
Prep Time 5 minutes
Cook Time 10 minutes
Servings
6-8 servings
Ingredients
  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 1 bunch parsley (or cilantro), stems and leaves divided and chopped
  • 1/4 teaspoon chipotle powder
  • 1/2 teaspoon cumin
  • 2 cups dried borlotti (or pinto) beans soaked
  • 2 cups Water
  • 1 teaspoon salt
Votes: 9
Rating: 3.89
Rate this recipe!
Instructions
  1. In the pre-heated pressure cooker, on medium heat without the lid, add the oil and saute the onion, parsley stems chipotle and cumin until the onions just begin to soften.
  2. Add the beans and water.
  3. Close and lock the lid. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum needed to maintain pressure. Cook for 7-10 minutes at high pressure.
  4. Open with the Natural release method - move the pressure cooker to a cool burner and wait for the pressure to come down on it's own (about 10 minutes).
  5. Remove a heaping spoonful of beans (for garnish) and sprinkle the rest in the cooker with salt, and mash using a potato masher to the desired consistency.
  6. Serve sprinkled with whole beans, parsley and an optional dollop of sour cream (or plain whole-milk yogurt).
10 replies
  1. Wes
    Wes says:

    I liked the taste but I found I had to sauté it at the end to reduce the liquid to get anywhere near the desired consistency. Next time I try this recipe I would cut the 2 cups of water to 1 cup or double the beans. Also would sprinkle lime juice on it at the end. Great in burritos and pretty easy to make.

  2. JuanitaC
    JuanitaC says:

    Used the timing as a base to cook the beans. I did a quick soak as directed on 16 oz. package of beans. Used two cups of water but i prefer a little extra liquid so I’ll increase 1/2 cup to 1 cup of water. Only added salt to taste. The beans came out fantastic. I refried in butter, but my husband wants me to make them old school with lard. Maybe I will!

  3. Blackheart7
    Blackheart7 says:

    Sorry, but this is not a recipe for the Instant Pot — and the instructions are not intended for the way an Instant Pot works.
    If yiu intend to keep this recipe in this app, please give some appropiate instructoins!

  4. Canskitchen
    Canskitchen says:

    I agree with the previous commenter that these directions are not for the instant pot. I’ve never used a pressure cooker so I need much more baby steps and guidance.

    I selected “pressure cook” instead of the “bean/chili”.

    Within seconds I heard it boiling inside.

    Im telling myseld this is an “adventure” and to stop being scared.

    In 7 or 8 mins or so, I’ll try to figure out how to change the temp from “high” to “medium”.

    I’ll post another comment once its all done.

  5. Christentech
    Christentech says:

    I found the beans to be a little bland. Think i might stick to can. But at least i tried and enjoyed the process

  6. Peryngve
    Peryngve says:

    Love love love this recipe!!! Almost like original Mexican, you can also add pieces of sausage or pork or beef, whatever meat you like!! I forgot to put all the salt that the recipe called for and still it was amazing, with sour cream and cilantro.. Highly recommend!

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