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

Gallery

Credit: Andy Lyons

Recipe Summary test

prep:
20 mins
soak:
1 hr
slow-cook:
8 hrs
total:
9 hrs 20 mins
Servings:
10
Yield:
5 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
  • 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; fat 1g; carbohydrates 31g; insoluble fiber 7g; sugars 2g; protein 10g; vitamin a 80.2IU; vitamin c 4.4mg; thiamin 0.3mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.3mg; folate 241.3mcg; sodium 297mg; potassium 670mg; calcium 64mg; iron 2.5mg.
Advertisement