I use a stove-top Presto 4-quart pressure cooker. (You will need at least a 4-quart pressure cooker for this recipe, and your cooker may require different settings from mine.) I find this method to produce refried beans that are just as tasty as the slow cooked variety.
Makes about 1 quart.
- 2 c dry pinto beans, washed, sorted
- 6 c cold water
- 1 Tbsp corn oil
- 1 1/2 tsp salt
- 2 tsp granulated garlic
- 2 tsp cumin powder
- 1/8 tsp finely ground black pepper
- 1 bay leaf
- 1 jalapeño pepper, dry or fresh
- Place beans and cold water in the uncovered pressure cooker pot, and bring to boil on high heat. Boil one minute.
- Cover tightly with pressure cooker lid and regulator. Allow to stand and soak off heat for 30 minutes.
- Cut jalapeño in half lengthwise and remove stem.
- Open pressure cooker; add jalapeño and all remaining ingredients, stirring a few times. Note: Do not add any additional coarse or leafy herbs that may clog the vent hole.
- Cover pressure cooker again with lid and regulator. Bring to high pressure over high heat.
- Reduce heat to lowest level needed to keep pressure regulator warbling. Cook 35 minutes.
- Carefully take cooker to sink, holding both sides steadily. Run cold water over the cooker until pressure is fully released.
- Remove pressure regulator and open pressure cooker.
- Remove bay leaf. Using a potato masher or immersion stick blender, mash the beans and jalapeño until pureed. (Beans may look a bit watery, but they will thicken after standing a few minutes.)
- Serve with rice or tortillas. Store unused portion in a tightly sealed container in the refrigerator or freezer.