Refried Beans: Mark 3

Name: Refried Beans: Mark 3
Total time: 2700 s
Yield: 6-8 people
Cuisine: American
Ingredients: 1 lb beans (pinto or black); 1 large tomato (either natural or canned: 14.5oz can); 1/4 large red onion (chopped in cubes for best results); 1 handful parsley leaves (5 grams approx. and can be substituted with cilantro); 1 tbsp olive oil; 1 tooth of garlic (minced, or paste works too); 1 pinch cumin powder; 1 pinch turmeric powder; 1 pinch oregano; 2 tbsp apple cider vinegar; 3 tbsp Knorr bullion (preferably chicken but any works too); Water (to cover the beans); 6 cups water

Gonzalo Landeros @gonzalo_valerdi

This is a recipe originally taken from Leslie Koehn’s Brazilian Beans, but I altered it through trial and error to fit my needs. This resulted in a mix of healthy and delicious ingredients that will put any restaurant’s refried beans to shame.

Note: After you learn to make it, neither restaurant nor store bought refried beans will ever taste the same again as your taste buds will only demand the rich flavors that only this very own dish can provide!

Gonzalo Landeros @gonzalo_valerdi

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Ingredients

45 mins

6-8 people

1 lbbeans (pinto or black)
1large tomato (either natural or canned: 14.5oz can)
1/4large red onion (chopped in cubes for best results)
1 handfulparsley leaves (5 grams approx. and can be substituted with cilantro)
1 tbspolive oil
1tooth of garlic (minced, or paste works too)
1 pinchcumin powder
1 pinchturmeric powder
1 pinchoregano
2 tbspapple cider vinegar
3 tbspKnorr bullion (preferably chicken but any works too)
Water (to cover the beans)
Soaking beans
6 cupswater

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Steps

45 mins

1

Place the beans on a pot and soak them with water. Leave them overnight. If you want a quicker soaking method, bring the beans to a boil for 5mins and then leave them for 1 hour.
2

Drain the water from the soaked beans (they should look puffier now)
3

Sauté the tomato, onion, parsley, garlic, and oil together for about 5 mins or until they change color. I like to use a canned tomato that comes pre-sliced and has garlic and oil included, but only for efficiency reasons. A fresh tomato works very well too.
4

Add the cumin, turmeric, and oregano and mix it all well for another 5 mins
5

Add this mix into a pressure cooker of your choice (I cook it all on my instapot) and add the beans. Fill it with water until it covers the whole mix.
6

Add the 2 tbsp of vinegar and bullion, mix well and cover.
7

Pressure cook the whole mix for 35 mins (on instapot set the pressure to HIGH and keep warm to ON)
8

When the time is up release the pressure from the pressure cooker, almost done!
9

Depending on the consistency you like, you can blend half of them or all of them. You can even serve them as is and put it on soup! (for a mushier texture blend half. If you prefer a more restaurant style look blend all of them)