Refried Beans - make these | Zee IP Recipes

Cyn D Chase I rinse and pick through pinto beans, discarding debris. I put one part pinto beans to four parts water. I do not add salt. I add 1 bay leaf and a spoon of lard (or olive oil, or bacon fat). And 2 cloves garlic. Pressure cook on high for 55 minutes. Quick release, using a dish towel lightly draped over pressure release to avoid spraying.

Next I use the saute function for 8 to 10 minutes, while stirring frequently. This reduces down the excess water and makes the beans smoith and creamy, like the refried beans in restaurants. I add salt, a little cumin, and any other seasoning adjustments at this time.

I use a stick blender or masher to mash about ¼th of the beans in the bottom of the pot. Doing this while sauteeing makes the beans very creamy and thick. It is so delicious this way.

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