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March 7, 2017 21:41
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1 pound of pinto beans 6 cups water 1 yellow onion 3 teaspoons cumin 2-3 | |
tablespoons dark chili powder (optional...not totally authentic but I like it) | |
Soak beans overnight in a big pot full of cold water. In the morning, discard | |
water and thoroughly rinse the beans. Chop one onion. Add beans, chopped | |
onion, water, and cumin (and optional chili powder) to instant pot. Stir. Cook | |
on high pressure for 15 minutes, cut power, and allow to depressurize | |
naturally. Remove lid and add salt to taste (careful--not too much salt). Once | |
you have them tasting good, you now have borracho beans (literally: "drunk | |
beans"). For refried beans, drain and discard all water. Put beans in the | |
blender and blend until smooth. Heat some vegetable oil over medium-high heat | |
in a big wide pan until shimmering and then dump blended beans in. Stir | |
frequently. Beans will release steam like a Yellowstone Park mud pit. As the | |
moisture leaves the beans, keep stiring until they start to crust up around | |
the edges of the pan. Remove from heat. You now have homemade refried beans! |
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