Pressure Cooker Black Refried Beans

I got sucked into buying an Instant Pot on Amazon Day, and decided to try this recipe for my first use. Good stuff! I have a feeling I’ll be turning to that blog for several new recipes as I begin to become acquainted with my new toy.

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1 cup black beans (7 ounces), sorted and rinsed
1 small onion, peeled or 1/2 of a medium onion (I halved my onion and it was unnecessary because it fell apart)
1/4 teaspoon dried fennel seeds or 1 sprig fresh epazote (I used the fennel)
3 cups water
1/2 teaspoon salt
1/4 cup vegetable oil
1 medium onion, minced
2 cloves garlic, smashed
1 tablespoon chipotle puree (or 1 chipotle en adobo with sauce, minced)
1/2 teaspoon kosher salt
More salt for seasoning

Stir the beans, onion, fennel, salt, and water in the pressure cooker pot (I forgot to add the salt here, but it worked out ok – just added it after). Lock the lid on the pressure cooker and bring it up to high pressure. Cook on high pressure for 35 minutes in the Instant Pot. Turn off the heat and let the pressure come down naturally, about 15 minutes (mine had not yet released after 15 minutes so I switched off the vent and gave it a couple more minutes). Remove the lid and discard the onion. (Save the beans and the cooking liquid).

While the pressure is coming down on the beans: heat the vegetable oil in a large fry pan over medium-high heat. Add the onion, garlic cloves, chipotle en adobo, and 1/2 teaspoon salt. Sauté until the onions are browned around the edges, about five minutes. If the beans aren’t done, turn the heat off and move the pan to a cool burner. When the beans are done, put the pan back over medium-high heat and continue with step 3.

Add the beans and all of their cooking liquid to the fry pan. Be careful – the hot oil may splatter when the wet beans are added. Start mashing the beans, stirring as you go to get the onions evenly distributed (note: I thought it looked like there was way too much liquid in there and I ended up draining some off. This proved totally unnecessary as I was running out of liquid by the time they started cooling down. Lesson learned). Keep cooking the beans, stirring occasionally, until the beans thicken, about eight minutes. Taste and add more salt if necessary.

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Filed under pressure cooker, Uncategorized, vegetarian

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