Pressure-cooked black beans for a quick refried bean recipe.
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Nutrition per Serving
Ingredients
Estimated total cost: €4.35 · €0.73/serving
- 2 Tbsp. lard or vegetable oilEst. price €0.08–€0.25
- 1 1/2 tsp. kosher saltEst. price €0.02–€0.06
- 1 white onion, peeled, halvedEst. price €0.40–€0.90
- Grated cotija cheese, chopped radishes, and lime wedges (for serving)Est. price €1.20–€2.50
- 1 lb. dried black beans (about 2 cups)Est. price €2.50–€4.50
- 1 sprig cilantro, plus more for servingEst. price €0.15–€0.40
Steps
- 1In the pressure cooker insert, mix together beans, onion, lard, salt, a sprig of cilantro, and 6 cups of water. Seal the lid securely and ensure the steam-release valve is closed. Set to "Manual" mode for 22 minutes on high pressure. It will take approximately 12 minutes for the pressure to build up before cooking starts automatically.
- 2Once the cooking time is up, switch off the cooker and allow the pressure to release on its own, which should take around 23 minutes. Unlock the lid and set the heat to medium or "Sauté" mode. Bring it to a vigorous simmer and use a potato masher or large wooden spoon to crush the beans. Keep cooking while stirring occasionally until the liquid starts to thicken, which usually takes about 15 minutes. Taste the mixture and add more salt if needed before serving.
Cultural note
Refried black beans are a staple in Mexican cuisine, often served as a side dish or used as a filling in various dishes like burritos and tacos. The addition of cotija cheese, radishes, and lime wedges adds layers of flavor and texture to the dish.
Seasonal note
Refried black beans can be enjoyed year-round as dried black beans are typically available in stores at any time. However, fresh cilantro and radishes are best during the spring and summer months.
Health note
This dish is a good source of plant-based protein, fiber, and vitamins A and C. The high fiber content helps with digestion and can promote heart health. Be mindful of the sodium content and opt for low-sodium options to reduce overall salt intake.
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