I can hear you now, who in the world makes refried beans? Just open the can, right? When you have food allergies, cross contamination is everywhere. Canned beans always have so much salt and nightshdes. I make this in my trusty pressure cooker and they cook up in a flash! This is also an excellent use for leftover southern style pinto beans. Afew mexican spices transform the flavor profile.
- 2 tablespoons oil, divided
- 1 small yellow onion, peeled and diced
- 4 cloves garlic, minced
- 1 lbs pinto beans, dry
- 3 cup vegetable or chicken stock
- 3 cups of water
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 tablespoon freshly-squeezed lime juice
- kosher salt and freshly-cracked black pepper
- Quick soak: cover beans with water and bring to a boil.
- Rinse in a strainer
- Add the beans and the garlic and onion back to your pressure cooker or insta-pot. Cover with water and stock.
- Add a little salt pepper so that the flavor penetrates the beans. The salt will intensify as the beans cook so use a light hand.
- Lock the pressure lid and cook for about 30 minutes.
- Remove from heat and allow the steam to escape.
- Remove the beans and place in a skillet. Add a small amount of water and spices. Bring back to a simmer. Use a potato masher to break up the beans to desired consistency.
- Finish with lime juice.
- Top with cheese and serve