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Classic Oatmeal-in-a bowl
Re-Fried Beans-All The Flavor Without The Frying!
| By : |
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
6-8 servings
|
Ingredients
- 1 tablespoon vegetable oil
- 1 onion chopped
- 1 bunch parsley (or cilantro), stems and leaves divided and chopped
- 1/4 teaspoon chipotle powder
- 1/2 teaspoon cumin
- 2 cups dried borlotti (or pinto) beans soaked
- 2 cups Water
- 1 teaspoon salt
Ingredients
|
Instructions
- In the pre-heated pressure cooker, on medium heat without the lid, add the oil and saute the onion, parsley stems chipotle and cumin until the onions just begin to soften.
- Add the beans and water.
- Close and lock the lid. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum needed to maintain pressure. Cook for 7-10 minutes at high pressure.
- Open with the Natural release method - move the pressure cooker to a cool burner and wait for the pressure to come down on it's own (about 10 minutes).
- Remove a heaping spoonful of beans (for garnish) and sprinkle the rest in the cooker with salt, and mash using a potato masher to the desired consistency.
- Serve sprinkled with whole beans, parsley and an optional dollop of sour cream (or plain whole-milk yogurt).
Laura Pazzaglia is the founder of the Hip Pressure Cooking website.
She’s an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide.
Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature.
She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery.
Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt.
Previously, she spent about 15 years as an information technology professional in San Francisco and California’s Silicon Valley.
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I liked the taste but I found I had to sauté it at the end to reduce the liquid to get anywhere near the desired consistency. Next time I try this recipe I would cut the 2 cups of water to 1 cup or double the beans. Also would sprinkle lime juice on it at the end. Great in burritos and pretty easy to make.
Used the timing as a base to cook the beans. I did a quick soak as directed on 16 oz. package of beans. Used two cups of water but i prefer a little extra liquid so I’ll increase 1/2 cup to 1 cup of water. Only added salt to taste. The beans came out fantastic. I refried in butter, but my husband wants me to make them old school with lard. Maybe I will!
Can this be done in a duo mini 3 quart?
These were awesome! I used two kombu leaves for flavor as well 🙂
It is so good !
Sorry, but this is not a recipe for the Instant Pot — and the instructions are not intended for the way an Instant Pot works.
If yiu intend to keep this recipe in this app, please give some appropiate instructoins!
I agree with the previous commenter that these directions are not for the instant pot. I’ve never used a pressure cooker so I need much more baby steps and guidance.
I selected “pressure cook” instead of the “bean/chili”.
Within seconds I heard it boiling inside.
Im telling myseld this is an “adventure” and to stop being scared.
In 7 or 8 mins or so, I’ll try to figure out how to change the temp from “high” to “medium”.
I’ll post another comment once its all done.
Delicious!!
I found the beans to be a little bland. Think i might stick to can. But at least i tried and enjoyed the process
Love love love this recipe!!! Almost like original Mexican, you can also add pieces of sausage or pork or beef, whatever meat you like!! I forgot to put all the salt that the recipe called for and still it was amazing, with sour cream and cilantro.. Highly recommend!