Refried Beans - Pressure Cooker Method

THESE ARE AMOUNTS AND INSTRUCTIONS ARE SPECIFIC TO MY WEIGHTED 5 QUART PRESSURE COOKER. 

4 cups dry beans (½ pinto & ½ pink is what I like)

2 scant Tbs. dry, minced onion
1 scant Tbs. dry minced garlic
2 Tbs. oil
2 Tbs. vinegar
2 tsp. salt
4 oz. butter
2 tsp. cumin
1 Tbs. chili powder

Place rinsed beans in a 5 qt. pressure cooker with the onion, garlic, oil (oil helps prevent scorching but mainly it keeps foaming to a minimum. Foaming can cause the vents to get clogged up.), and enough water to come up to the maximum fill line. (Don't add the salt yet. It inhibits softening!) Bring to pressure.  Cook 45 minutes.  Let cool naturally.

Depending on the desired consistency, drain off some of the water but reserve it to add back if necessary. The amount of liquid you remove will depend on the consistency you want (thin vs. thick).  It will thicken somewhat as it cools.  (EDITED TO SAY, I no longer remove any of the liquid.  I've found it's much too thick if I do. 4-22-16) Spoon out and reserve about one cup of the beans (optional).  Add the butter, salt, cumin, chili powder, and vinegar.  Blend with an immersion blender or food processor until smooth.  Add a few tablespoons (or all!) of any reserved liquid if the beans are too thick to blend.  When beans are smooth stir back in the whole beans.                                                    

 Makes approx. four 20 oz. portions.

You'll have to play around with amounts based on the size of YOUR pressure cooker. 

Rinse the beans

Add water, bring to pressure and cook for 45 minutes

Drain off excess liquid (if desired)

Add butter, vinegar, and spices

Blend with immersion blender or food processor

Taste test!

ENJOY!

See my Crock-Pot Method here.

Condensed Cream Of "Whatever" Soup Substitute

3 Tbs. butter
3 Tbs. flour
1/2 cup any broth
1/2 cup milk or cream
salt and pepper to taste
cooked mushrooms or celery or chicken or broccoli (optional)

Melt butter in a saucepan over Med-Low heat.

Stir in flour a little at a time until smooth, then remove from heat.

Add broth and milk a little at a time, stirring to keep mixture smooth. Then, stir in sauteed mushrooms, celery, or bits of cooked chicken.

Return to heat and bring sauce to a gentle boil; stir constantly until sauce thickens.

Add salt and pepper to taste.

NOTES:

• I would use chicken broth for lighter things like cream of chicken or celery and beef broth for richer things like cream of mushroom.


• You can use the sauce as is or you can add sauteed mushrooms or celery or whatever to it. Add as much as you'd like probably around 1/4 cup or so... Whatever works for you.


• This sauce is intended be used as a substitute for CONDENSED Cream of "Whatever" Soup. Use in casseroles in place of condensed cream soups. I'm not sure how it would be diluted down and used as a stand-alone soup....

Original recipe can be found at: http://www.recipezaar.com/278274

(8-30-11) UPDATED TO ADD: As of late I've substituted white bean flour for the the wheat flour and it works just great! You need to boil it gently for about three minutes for the sauce to thicken up as it doesn't thicken as quickly as with wheat flour.

I've made the mistake (multiple times!) of adding more bean flour because it wasn't thickening and then it was too thick.... I just wasn't waiting long enough.

Refried Beans - Crock Pot Method

5 cups dry beans (½ pinto & ½ pink is what I like)
4 oz. butter
2 Tbs. dry, minced onion
1 Tbs. dry minced garlic
2 Tbs. vinegar
2 tsp. salt
1 Tbs. cumin
2 Tbs. chili powder

Place dry beans in a Crock-Pot and cover deeply with water. Add onion and garlic. DO NOT ADD SALT YET! Cook on low for 12-14 hours or high for 8-10 hours or until beans are very soft. Check it a couple of times while cooking and add water to keep beans covered.

When beans are soft, drain off most of the water but reserve it to add back if necessary.The amount of liquid you remove will depend on the consistency you want (thin vs. thick).  It will thicken somewhat as it cools. Spoon out and reserve about one to two cups of the beans (optional). Add the butter, salt, and vinegar, and spices. Blend with an immersion blender or in a regular blender or food processor until smooth. Add a few tablespoons of the reserved liquid if the beans are too thick to blend. When beans are smooth stir back in the whole beans.
Makes approx. five 20 oz. portions.

Rinse the beans

Get them cooking in the crock pot

Keep them covered in water. Dried out, burned beans are nasty!!

Ladle off excess liquid when beans are soft

Add butter, salt, spices, and vinegar

Blend to desired consistency

Enjoy!

See my Pressure Cooker Method here.