Re-fried Beans
By :Laura Pazzaglia
All the Flavor without the Frying!
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Rating: 0
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Browse Category Vegetable Dish
Cooking Technique High Pressure
Keyword Beans
Home Category Vegetable Dish
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
6-8 Servings
Ingredients
  • 1 tbsp (15 ml) vegetable oil
  • 1 onion chopped
  • 1 bunch of cilantro (or parsley) stems & leaves divided & chopped
  • ¼ tsp (1 ml) chipotle powder
  • ½ tsp (2 ml) cumin
  • 2 cups (500 ml) dry borlotti or pinto, beans, soaked
  • 2 cups (500 ml) water
  • 1 tsp (5 ml) salt
Browse Category Vegetable Dish
Cooking Technique High Pressure
Keyword Beans
Home Category Vegetable Dish
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
6-8 Servings
Ingredients
  • 1 tbsp (15 ml) vegetable oil
  • 1 onion chopped
  • 1 bunch of cilantro (or parsley) stems & leaves divided & chopped
  • ¼ tsp (1 ml) chipotle powder
  • ½ tsp (2 ml) cumin
  • 2 cups (500 ml) dry borlotti or pinto, beans, soaked
  • 2 cups (500 ml) water
  • 1 tsp (5 ml) salt
Votes: 0
Rating: 0
Rate this recipe!
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Instructions
  1. In the pre-heated pressure cooker, on medium heat without the lid, add the oil and Sauté 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).