My husband loves to play basketball at night a couple of times a week.  And every time he comes home he is starving.  He will make one of two things: Top Ramen or something involving Refried Beans.  The Top Ramen I pass on but if it is going to be chips and dip yes please!  I have had some Honeyville  Pinto Beans on my shelf for awhile and I thought to myself why not make some homemade “refried” beans?  I used an electric pressure cooker to cut my cooking time way down and it worked fabulously!

2 cups Honeyville Pinto Beans
3/4 cups Honeyville Dehydrated Onions
3 Tbsp. Canola or Vegetable Oil
1 tsp. Cumin
1 tsp. Chef Tess Southwest Fajita Seasoning Blend
Salt and Pepper
Other spices to taste like Garlic Powder, Chili Powder, etc.

First rinse and sort the beans removing any broken pieces.  Even though I was going to use the electric pressure cooker I still soaked the pinto beans overnight. 

Drain well.  Add beans, onions, cumin, and Chef Tess Seasoning to electric pressure cooker.

Don’t salt your beans at this point.  Salt inhibits the beans from cooking.  Also another little tidbit is adding oil will help prevent foaming.  Add vegetable oil and 6 cups of water and stir.

Lock and seal the pressure cooker.  For beans cook on high pressure for 25 minutes and use a Natural Release Method.  If you didn’t pre-soak your pinto beans increase cooking time to 30-35 minutes.  Generally the cooking time doesn’t start until the pressure cooker reaches the pressure.  (Always read the owner’s manual before starting to find specific instructions for your specific model). 

Once finished allow the beans and pot to cool slightly.  Drain off most of the water (but don’t discard it…you might need to add a little bit back to the beans depending on the desired consistency for the beans).

Mash the beans.  You can mash with a potato masher or I prefer more of a smoother bean dip so I used a food processor.  If too thick add a little bit of water at this time.  Re-season to taste.  Serve warm. 

Store in air-tight containers in the fridge and use within 2 weeks or freeze in Ziploc bags.  While they are tasty with just chips try making Taco Lasagna or Bean Dip!  For more tips on using your Electric Pressure Cooker check on these class highlights.

Happy Eating!