Refried Beans

 Inspired By

• 1 pound dried pinto beans

• 8 cups water

• 2 teaspoons kosher salt, plus more for seasoning

• 3 tablespoons bacon fat, lard, or extra virgin olive oil

• 1 medium yellow onion, diced

Add the beans, water, and salt to the pressure cooker and stir to dissolve the salt.

Select the manual setting on your pressure cooker and set the time for 25.  Natural release.

Ladle out 1 1/2 cups of the cooking liquid and reserve. Next, wearing heat-resistant mitts, lift the inner pot out of the pressure cooker and drain the beans in a colander. Rinse out the inner pot, wipe it dry, and place it back in the pressure cooker housing.

Reset the pressure cooker’s cooking program by pressing the cancel button, then select its medium sauté setting and add the bacon fat, lard, or olive oil.

Once the fat has melted (if using olive oil, heat for a minute or two), add the onions and sauté them for about 3 minutes, just until softened but not browned. Cancel the sauté program and turn off your pressure cooker, then add the beans (they should still be steaming hot).

For a chunky texture, use a potato masher to mash the beans as much as you like. For a smooth texture, use an immersion blender to purée them.

Add 3/4 cup of the reserved cooking liquid and stir to combine. Continue adding the cooking liquid a little at a time until the beans reach your desired texture. (I like to use a full cup.) They will also thicken as they sit. Taste for seasoning, adding salt if needed.

Garnish:

• Grated cotija, Monterey Jack, or cheddar cheese

• Lime wedges

• Hot sauce