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Pressure cooker refried beans

Name: Pressure cooker refried beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4-8 as a side
Cuisine: Mexican recipes
Ingredients: 500g dried pinto beans; 1 tsp dried oregano; 1 tsp ground cumin; 1 tsp fine sea salt; 2 tbsp olive oil or lard; 1 large onion, finely chopped; 1 jalapeno, finely chopped; 3 garlic cloves, chopped; Diced tomatoes, pickled jalapenos and fresh coriander to serve; Specialist kit; Pressure cooker

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 2 Feb 23
Updated: 18 Mar 24

Using dried instead of tinned beans is cheaper and offers up more flavour, but most of us don’t bother due to the time it takes. A pressure cooker is the solution – better for your time, wallet and for the environment. These refried beans beat anything you can buy and are the perfect introduction to pressure cooking and dried pulses (a match made in heaven).

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Easy
February 2023

Test kitchen approved

Serves 4-8 as a side
Hands-on time 15 min. Simmering time 30 min

Check out more pressure cooker recipes.

Nutrition: per serving

Calories: 231kcals
Fat: 3.9g (0.5g saturated)
Protein: 13.6g
Carbohydrates: 35.1g (0.8g sugars)
Fibre: 0.5g
Salt: 0.6g

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Ingredients

500g dried pinto beans
1 tsp dried oregano
1 tsp ground cumin
1 tsp fine sea salt
2 tbsp olive oil or lard
1 large onion, finely chopped
1 jalapeno, finely chopped
3 garlic cloves, chopped
Diced tomatoes, pickled jalapenos and fresh coriander to serve

Specialist kit

Pressure cooker

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Method

inse the beans then put them in the pressure cooker with 1.6 litres water. Stir in the oregano, cumin and salt. Add the lid and bring to high pressure then cook for 30 minutes. Allow the steam to release naturally then open and check if they’re done (they should be very tender). Return to high pressure and cook for another 5-10 minutes if needed.
Once the beans are cooked, drain them, reserving the cooking water in a jug. Return the pressure cooker to a medium heat (or set to the sauté function if electric), add the oil or lard then cook the onion, jalapeno and garlic with a pinch of salt for about 5 minutes, until softened. Stir in the drained beans then cook for a few minutes, adding a little of their cooking water while mashing with a potato masher until you reach the desired consistency (if you prefer them smoother you can whizz with a hand blender then continue cooking). Season to taste then serve topped with tomatoes, pickled jalapenos and coriander.

Recipe from February 2023 Issue

Nutrition

Nutrition: per serving

Calories: 231kcals
Fat: 3.9g (0.5g saturated)
Protein: 13.6g
Carbohydrates: 35.1g (0.8g sugars)
Fibre: 0.5g
Salt: 0.6g

delicious. tips

Easy swap: You can also make this dish using dried black beans.
The beans freeze well, so cook in a batch and freeze some for another meal in an airtight container or freezer bag for up to 3 months