(500 ml) dry borlotti or pinto6-8 servingsbeans

Re-fried Beans

By Laura Pazzaglia

6-8 Servings

Recipe Details

Prep Time: 5 min

Cook Time: 10 min

Cooking Technique: High Pressure

Yield: 6-8 Servings

Ingredients

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

All the Flavor without the Frying!

INSTRUCTIONS

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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About the chef

Laura Pazzaglia

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.

View All Laura's Recipes