Not Re-Fried Beans
Equipment
Ingredients
- 1 tablespoon vegetable oil
- 1 onion chopped
- 1 bunch cilantro or parsley, stems and leaves divided and chopped
- 1/4 teaspoon chipotle powder
- 1/2 teaspoon cumin
- 2 cups dry borlotti pinto or kidney beans, soaked
- 2 cups water
- 1 teaspoon salt
Instructions
- In the pre-heated pressure cooker, on medium heat, add the oil and sauté the onion, cilantro 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 the heat to medium low.
- Cook for 7-10 minutes on high pressure or 15-20 minutes on Low pressure.
- Open with the natural release method – move the pressure cooker to a cool burner and wait for the pressure to come down on its own (about 10 minutes).
- Remove a heaping spoonful of beans (for garnish) and sprinkle the ones inside the cooker with salt. Mash using a potato masher to the desired consistency.
- Serve sprinkled with whole beans, parsley, and an optional dollop of sour cream.
Notes
When pressure cooking beans, never exceed the 1/2 capacity of the pressure cooker and always add 1 tablespoon of fat per cup of beans to reduce foaming. Cooking times vary depending on portion size, heating method, and other possible variables. We recommend you cook your meal until the minimum time and add additional cooking time if needed for meal completion.
Nutrition
Calories: 93kcalCarbohydrates: 14gProtein: 5gFat: 2gSaturated Fat: 2gSodium: 338mgPotassium: 219mgFiber: 5gSugar: 1gVitamin A: 40IUVitamin C: 1mgCalcium: 31mgIron: 1mg
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