Refreied Beans

Serves 4

2 cups quick-soaked* pinto beans — drained
2 whole garlic cloves — peeled
1 large onion — quartered
4 cups water
1 teaspoon chili powder
1 teaspoon cumin

Add beans, garlic, onion, and water to cooker, bring to high
pressure, and cook for 15 minutes.

Drain well and mash with potato masher.
Add chili powder and cumin and mix well.
Serve with sauteed onions or salsa.

Quick-Soak - Wash beans and pick through.
Place in pressure cooker with 3 cups of water for every cup of
beans, add 2 teaspoons of salt, bring beans and liquid to high
pressure, and cook for 5 minutes.

Remove from heat and let pressure fall on its own. Drain well
and proceed with recipe.


NOTES: Pinto beans are traditionally used for refried beans but
black beans are delicious also. Spice up or down as much as you
like.