This recipe presumes that you own and know how to use a pressure cooker. This is the best and fastest way I have found to cook dried beans. They come out tender and super yummy in a short amount of time. I don’t know about any other home chefs out there, but time is a precious commodity, so I try to make my meals quick and easy.
I own a Fagor, but you can use whatever pressure cooker you own, or if you don’t have one, you can try a crockpot version.
- 3 cups dried pinto beans, rinsed
- 1 onion, peel outer layer and cut off root end, leaving stem end
- 1 bay leaf
- 2-4 cloves garlic (I usually use 3-4 depending on how big they are, I love garlic!)
- 1 1/2 teaspoons black pepper
- 1 deseeded jalepeno (optional)
- 1/2 tsp. ground cumin
- 9 cups water
- 1 to 1 1/2 teaspoons salt (to your taste)
- Place all ingredients in the pressure cooker except for the salt. Cook according to your pressure cooker’s recommended times. You can pre-soak for a minimum of 2 hours or not, just adjust times accordingly.
- Once your beans are done, remove excess liquid and set aside, in case you need to add any back. Remove the bulk of the onion and bay leaf, add salt, and use a potato masher to mix and get the refried bean consistency.
Serve over rice, in tortillas or use in your favorite recipes in place of the store bought kind.