Easy Refried Beans Pressure Cooker Recipe

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Recipe Category: Pressure-Cooker

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Easy Refried Beans Pressure Cooker Recipe

Ingredients

Makes 4 cups

  • about 6 cups Frijoles de Olla or Mexican Yellow Beans, including the cooking liquid
  • 2 tablespoons oil, lard, or bacon drippings
  • 2 cloves garlic (optional), chopped
  • salt and freshly ground black pepper

Method

  1. Drain the beans, reserving the cooking liquid
  2. Heat the fat over medium-low heat in a large skillet, preferably a cast-iron one
  3. Add the garlic, if using, and cook it gently, being carefully not to let it burn
  4. Add about 1 cup of the beans, turn the heat up to medium-high, and mash the beans against the pan, stirring
  5. Add a splash of the cooking liquid and stir
  6. Continue in this manner, adding the beans gradually, mashing and stirring them, and adding more cooking liquid as needed so the beans don’t scorch or dry out completely
  7. You are aiming for an oatmeal-like texture in the end
  8. When all of the beans are incorporated and everything is bubbling, the beans are ready
  9. Taste them and add salt and pepper if desired
  10. Molletes: Molletes (mo-YET-tays) are Mexican comfort food-a torpedo-shaped white bread roll (bolillo), somewhat crisp on the outside and soft within), split and topped with hot refried beans, melted cheese, and a spoonful of salsa
  11. Lacking bolillos, use a baguette cut into 5- to 6-inch sections and split as directed
  12. The traditional choice would be a mild white cheese that melts smoothly, such as asadero or Monterey Jack
  13. Mozzarella works as well, as does Cheddar
  14. The salsa fresca can make or break the mollete; use your favorite store-bought or make your own
  15. To make them, split the rolls in half lengthwise
  16. Lightly butter the cut sides, if desired
  17. Place cut side up and toast them lightly under the broiler, watching carefully so they don’t burn
  18. Remove from the oven and reduce the oven temperature to 350° F
  19. Spread ¼ to ½ cup warm refried beans on each toasted half, all the way out to the edges of the roll
  20. Top with a generous sprinkling of grated cheese
  21. Bake until the beans are hot and the cheese is completely melted, 4 to 7 minutes
  22. Remove from the oven and top each with a dollop of salsa
  23. Enfrijoladas: In enfrijoladas (en-free-hoe-la-das), refried beans are transformed into a sauce into which corn tortillas are dipped and enjoyed as you would crepes
  24. In a blender or food processor, puree 2 cups refried beans and 1½ cups bean cooking liquid or chicken broth
  25. Set aside
  26. In a medium skillet, heat 1 tablespoon oil over medium-high heat
  27. Add ½ onion, chopped, and 1 clove garlic, chopped, and cook, stirring, until the onion is lightly browned, 3 to 4 minutes
  28. Add 1 Roma tomato, chopped; ½ to 1 serrano or jalapeno pepper, minced and seeded, ½ teaspoon dried oregano, and ¼ teaspoon ground cumin and cook, stirring, until the tomato softens and the oregano is fragrant, 2 to 4 minutes
  29. Scrape into the blender with the beans and puree again
  30. Taste the sauce and add salt to taste
  31. The sauce should be pourable, about the consistency of canned tomato sauce
  32. If it is too thick, thin it with broth, water, or milk
  33. If it is too thin, you can reduce it on the stove in the next step
  34. If the sauce is too spicy, add a splash of milk
  35. If it is too bland, add some ground chile
  36. Pour as much of the bean sauce into the skillet as will comfortably fit and heat it over medium-high heat
  37. When it is bubbling, you are ready to begin
  38. Have the toppings of your choice in small bowls at the ready: crumbled queso fresco or feta cheese, grated Parmesan, shredded cooked chicken, crumbled cooked Mexican chorizo, salsa fresca, crema Mexicana or sour cream
  39. Using a pair of tongs, dip a 6-inch corn tortilla into the warm bean sauce, pushing it down into the sauce and flipping it rather quickly to coat the other side
  40. If the tortilla disintegrates, you are working too slowly
  41. Place the tortilla on an oven-safe plate, tuck a bit of cheese or meat inside, if desired, and quickly fold the tortilla into quarters, using the tongs
  42. Repeat with 1 or 2 more tortillas
  43. Ladle more bean sauce on top of the folded tortillas, top with a bit of cheese, and place the plate in a preheated 350° F oven for a few minutes, until the cheese melts
  44. Serve the enfrijoladas hot from the oven, topped with salsa fresca or crema, if desired

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