Refried Beans: Mark 3 Recipe by Gonzalo Landeros
Cooking Instructions 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) 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. 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) 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. 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 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. 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. 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) 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! 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) 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. 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