{"id":1142,"date":"2012-04-23T18:56:45","date_gmt":"2012-04-24T01:56:45","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=1142"},"modified":"2014-01-28T14:16:46","modified_gmt":"2014-01-28T22:16:46","slug":"homemade-mexican-refried-beans","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/homemade-mexican-refried-beans\/","title":{"rendered":"Homemade Mexican Refried Beans"},"content":{"rendered":"
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1\/28\/14 Update: I soaked the beans this time and it took a lot less time in the pressure cooker. \u00a0I have included the instructions below.<\/p>\n

5\/6\/12 Update: I made a new batch of these beans for a Cinco de Mayo couples potluck, so now I have a picture! We also had fresh squeezed citrus margaritas<\/a> and cheese enchiladas<\/a>.<\/p>\n

On Saturday morning I woke up starving which is pretty unusual for me. I needed something fast since we were leaving for San Diego, but very filling, so I threw together a quick huevos rancheros using homemade beans that I had in the freezer.\u00a0Once I found out how delicious homemade refried beans could be and how easy they were to make, I haven’t been able to go back to canned! I make a batch and store them in cup sized mason jars<\/a>\"\" in the freezer.<\/p>\n

These beans aren’t really refried, but when I think of just “pinto” beans, they are totally different. With “pinto beans” the beans are floating in liquid, where as these are mashed and pretty smooth. They aren’t loaded with extra flavors, just simple, delicious, and extremely satisfying. I can eat them all by themselves with a little sour cream!<\/p>\n

\"Homade<\/a><\/p>\n

2 tablespoons oil
\n1 onion sliced
\n2-3 garlic cloves smashed
\n1 pound dried pinto beans (either soaked overnight or un-soaked)
\nWater
\nSalt<\/p>\n

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  1. Heat oil in a pressure cooker and saute onions and garlic for a couple of minutes. You really don’t need to cook for long, just to bring out a little flavor since they will be obliterated after all the pressure cooking.<\/li>\n
  2. If you have soaked the pinto beans, add 5-6 cups of water and cook for about 20 minutes after the first whistle (I heat the pressure cooker on high until the first whistle, then turn down to medium). If you have not soaked the pinto beans, add 7-8 cups of water and cook for about 45-50 minutes after the first whistle. Put cooker under cold running water and tilt the whistle until all the steam comes out. Open carefully.<\/li>\n
  3. Add salt and then blend using an\u00a0immersion blender.<\/li>\n
  4. If you would like them less liquidy, cook until you have the consistency you like. If you would like them more liquidy, add a little water. Beans are funny, they might be really watery at first but then after a while they really firm up. When I freeze them, I always have to add water to get them back to the right consistency.<\/li>\n<\/ol>\n