Depending on how quickly you want to serve them, you can make these Mexican refried beans in either your pressure cooker or your slow cooker. Keep them in mind as a tasty side for your next Mexican dinner night!

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Rinse beans; drain. In a large pot combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Remove from heat. Cover and let stand 1 hour. Drain and rinse beans.

  • Place beans in a 4-qt. slow cooker. Add the 6 cups fresh water and the next five ingredients (through chili powder) to the cooker. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.

  • Drain beans and vegetables, reserving 1 cup of the cooking liquid. Return beans to the slow cooker. Add 1/4 cup of the reserved cooking liquid, the pickling liquid, and the salt.

  • Using a potato masher or hand-held immersion blender, mash or blend the beans, adding additional cooking liquid, as needed, to reach desired consistency.

Pressure Cooker Directions

Prepare bean as directed in Step 1. Place beans, 6 cups fresh water, onion, jalapeños, garlic, cumin, and chili powder in a 4- to 6-qt. stove-top or electric pressure cooker. Lock lid in place. Set electric cookers on high pressure to cook 25 minutes. (For stove-top cookers, bring up to pressure over medium-high according to manufacturer's directions; reduce heat enough to maintain steady [but not excessive] pressure. Cook 25 minutes. Remove from heat.) For electric and stove-top models, let stand to release pressure naturally. Carefully open steam vent to release any remaining pressure. Open lid carefully. Continue as directed with Step 3.

Nutrition Facts

168 calories; 1 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 297 mg sodium. 670 mg potassium; 31 g carbohydrates; 7 g fiber; 2 g sugar; 10 g protein; 0 g trans fatty acid; 80 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 241 mcg folate; 0 mcg vitamin b12; 64 mg calcium; 3 mg iron;