HIPPRESSURECOOKING Refried beans

INGREDIENTS 1 tablespoon vegetable oil 1 onion, chopped 1 bunch parsley (or cilantro), stems and leaves divided and chopped ¼ teaspoon chipotle powder ½ teaspoon cumin 2 cups dried borlotti (or pinto) beans, soaked 2 cups water 1 teaspoon salt.

INSTRUCTIONS 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. Add the beans and water. 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 to 10 minutes at high pressure. 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).For electric pressure cooker, disengage the “keep warm” mode or unplug the cooker and begin counting 10 minutes of natural open. Then, release the rest of the pressure using the valve. 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. Serve sprinkled with whole beans, parsley and an optional dollop of sour cream (or plain whole-milk yogurt).

pinto, borlotti or cranberry beans (or a mix of all three) following the same cooking time in this recipe. I didn't have enough borlotti to make the recipe, so I topped-off my measuring cup with cranberry beans. The oil in this recipe can be substituted with any fat - including lard or bacon fat!

Read more: Pressure Cooker Re-fried Beans - all the flavor without the frying! www.hippressurecooking.com/frijoles-not-re-fried-beans-me...

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