Intro bit
When I’m in a tex-mex kick for burritos or nachos, I love to make homemade refried beans. They are fairly simple to make and taste so much better than the can stuff you buy. It’s also cheaper and healthier.
Ingredients
1 pound dry pinto beans - soaked overnight
7 or 8 cups water
1 large onion
4 or 5 cloves garlic
1 or 2 jalapeno peppers - take the seeds out for less heat
1 can chipotle peppers - for less heat use ½ can
2 tablespoons - Cumin
2 tablespoons - Chili Powder
1 tablespoon - Oregano
2 large bay leaves
1 teaspoon - black pepper
3 tablespoons - chicken or vegetable stock
2 teaspoons or 1 tablespoon - liquid smoke
2 tablespoons - olive oil
Salt to taste
Instructions
1. Soak the beans overnight.
2. Dice the onion and jalapeno peppers.
3. Mince the garlic.
4. Drain the liquid from the chipotle peppers into your pressure cooker or slow cooker then chop the peppers. Removing most of the liquid first just makes it less messy.
5. Add the beans, onions, jalapeno peppers, garlic and chipotle peppers to the pressure cooker.
6. Add 7 to 8 cups of water.
7. Add the cumin, chili powder, oregano, bay leaves, black pepper and the chicken of vegetable stock.
8. Cook on high pressure for 25 minutes. Allow steam to release naturally.
9. Let cool slightly then drain off most of the water by pouring into a colander.
10. Save the water for making flavorful rice.
11. Remove the bay leaves.
12. Add the liquid smoke 1 teaspoon at a time adjusting for the smokiness you want.
13. Add olive oil.
14. Salt to taste.
15. With a potato masher, mash the beans to desired consistency.
Timestamps
0:00 - Intro
0:30 - Ingredients
1:46 - Making Refried Beans
4:34 - Draining beans
7:08 - Finishing beans
9:16 - Taste Test
11:27 - Ending
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