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.
