Make no-fuss, kickass refried beans in the pressure cooker.
Course Side Dish
Cuisine Mexican
Prep Time 5minutes
Cook Time 1hour
Total Time 1hour5minutes
Servings 5People
Calories 164kcal
Author Healing Tomato
Ingredients
1Tbspoil
3ClovesgarlicShredded
2TbspTaco Seasoning
1roma tomatoDiced
1/2cupred onionsfinely chopped
2.5cupspinto beansdry, one 1lb bag
2TbspsaltAdjust to taste
1/2cupbeet juicesee notes
1tspliquid smoke
7cupswater
Instructions
Place the oil in the pressure cooker container (no need to turn it on just yet)
Add the shredded garlic, tomatoes, taco seasoning and onions
Put the dry pinto beans in the container (see notes)
Add the beet juice and the water
Add the liquid smoke and mix well
Close the lid of pressure cooker and set valve to sealed
Set the cook timer to 55 minutes and choose the "beans" option
Cook for 55 minutes
Set it to cook for 5 more minutes
Release the pressure and gently open the lid
Unplug the pressure cooker and use hand blender to mash the pinto beans
Use it immediately or refrigerate for up to 6 months
Video
Notes
- The beet juice I used was the liquid that beets are marinated in. You can also juice about 1 beet and add it to the recipe. Even simpler, you can roughly chop beets and add them to the recipe. - I used dry pinto beans that didn't need to be soaked. I don't recommend using canned pinto beans because they have been processed. If you do end up using canned pinto beans, you pressure cook time will be less than 60 minutes.