Re-fried Beans


  • 1 tbsp (15 ml) vegetable oil
  • 1 onion chopped
  • 1 bunch of cilantro (or parsley) stems & leaves divided & chopped
  • ¼ tsp (1 ml) chipotle powder
  • ½ tsp (2 ml) cumin
  • 2 cups (500 ml) dry borlotti or pinto, beans, soaked
  • 2 cups (500 ml) water
  • 1 tsp (5 ml) salt
  • In the pre-heated pressure cooker, on medium heat without the lid, add the oil and Sauté 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).
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