| Servings |
quarts
|
- 1 lb dry pinto beans - comes in 1 lb bags
- 2 qt Poultry stock, or water - Stock is WAY better than water. Home made is always best (really) but some top end commercial stock is pretty good. Poultry is traditional, but Venison, beef, pork or even vegetable are also fine.
- 1 tsp cumin - fresh ground if you can
- 5 cloves garlic - smashed and minced
- 1 large white onion - diced
- 1 Tbsp olive oil
- 2 Tbsp lard - Can substitute other fats, or. See "Recipe Notes"
- 1 can can Chipotles in adobo - Great flavor as well as heat.
- 1/2 tsp chipotle powder - SKIP if you used the Chipotles in the line above
- to taste cheese - best added on individual portions at serving time
- to taste to taste Diced peppers - I hate bell, prefering anaheim, jalapeno, or poblano - habanero if you want it HOT. e.g. 6 jalapeno & 1 habanero
- to taste other Heat - see "Recipe Notes" below to dial back
- to taste salt & ground pepper
- 1 tsp dried Mexican oregano - or 3 times that fresh
Ingredients
|
|
- Rinse beans well, checking for surprise rocks, sticks or other nasties. Do a good visual inspection.
- Heat pot using saute feature. When heated add fat and onion and carmelize.
- Add remaining spices and fresh veggies and saute another minute.
- Deglaze pot with a little stock, then turn off heat.
- Add beans and stock, set pot to high pressure, cook 45 minutes then let depressurize naturally 25 minutes.
- Strain bean liquid and set aside.
- Add chipotles in adobo and blend with an immersion blender until desired consistency. You can substitute a potato masher, but you'll need to mince the chipotles first. I like it fairly well blended and smooth so I really get after it. Some prefer to mash lightly, leaving more beans and skins semi-intact.
- Return reserved liquid and mix a bit at a time until desired consistency.
- Add salt and ground pepper to taste.
Lard is the traditional fat for much Mexican cooking. Plain lard (rendered pork fat) is a comparatively healthy fat. Grocery store lard is hydrogenated, which degrades the health advantages. Google "homemade lard" to see how simple it is to make yourself. Another good reason to make it yourself: Cracklins. Substitute clarified butter, olive oil, or bacon fat if you prefer.
HOT HOT HOT! Yes, this recipe produces very spicy beans. To cool it down omit the habanero. To cool it down even more substitute anaheims or poblanos for the jalapenos. To cool it all the way reduce or eliminate the chipotles in adobo - but they bring a lot of flavor along with their heat.
IGNORE THESE DRAFT NOTES:
Ingredients for 8 quart pot
2 lbs (~ 4 cups) dry pinto beans, rinsed and sorted
3 quarts (12 cups) chicken or vegetable or other stock (some call for half stock & half water. We call this advice "wrong".
1 large yellow onion, quartered
4 cloves garlic, smashed
1 jalapeño, halved and seeded (optional, for flavor without intense heat)
2 tbsp lard, bacon grease, or vegetable oil (lard is best - home-made if possible. Store-bought is hydrogenated.
1 tbsp ground cumin
1 tsp Mexican oregano
1 tbsp salt (plus more to taste)
1 tsp chili powder or smoked paprika (optional)
1 tbsp apple cider vinegar (added as the very last step)
Instructions (*I prefer to first cook the fresh veggies in the fat, using the "sautee" setting, until lightly browned. Then do evertything else)
Place the rinsed pinto beans directly into the 8-quart Instant Pot inner liner.*
Add the quartered onion, smashed garlic cloves, and jalapeño.
Pour in the broth, water, and add the 2 tbsp of lard, cumin, Mexican oregano, salt, and chili powder.
Stir well.
Secure the lid, make sure the pressure valve is set to Sealing, and pressure cook on High Pressure for 45 minutes.
Then allow the pot to naturally release pressure for 20 minutes.
Afterward, carefully move the valve to venting to release any remaining pressure.
Open the lid
Turn the Instant Pot to the Sauté function.
Use an immersion blender or a heavy-duty potato masher to mash the beans until creamy.
Stir frequently until the refried beans reach your preferred thickness - keeping in mind they will stiffen up more when they cool a bit. If you go too far, mix in 1/4 cup at a time until you like the consistency
Turn off the instapot, stir in the apple cider vinegar, taste, and adjust salt if necessary.