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!
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.
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.