Refried beans are creamy and delicious, and freshly pressure cooked beans make them even better. This dish includes jalapeno and garlic to perk up the flavor and add a bit of heat. Serve refried beans with fajitas or any grilled entree.
SERVES 6
INGREDIENTS:
- 3 tablespoons extra-virgin olive oil
- 1 large sweet onion, such as Vidalia, finely chopped
- 2 garlic cloves, minced
- 1 small jalapeno pepper, seeded, deribbed, and finely chopped
- 4 cups basic pressure cooked pinto beans (facing page)
- 1/2 cup cooking liquid from the beans, chicken or vegetable stock or store-bought chicken or vegetable broth, or water
- Salt
- Tabasco or another hot sauce
- Shredded mild Cheddar cheese for serving (optional)
INSTRUCTIONS:
- In a large skillet, heat the oil over medium-high heat. Add the onion, garlic, and jalapeno and saute for 2 to 3 minutes, or until the onion and jalapeno begin to soften. Add the beans and mash them with a potato masher, adding some of the bean liquid to make them easier to mash. Continue to cook the beans over medium heat, stirring occasionally, until they become creamy, 30 to 45 minutes, adding more liquid as needed.
- Season the beans with salt and Tabasco to taste and serve hot. If you like, sprinkle the beans with shredded Cheddar cheese before serving
