Pressure Cooker Vegetarian Frijoles Re-fried Beans are a delicious quick and super healthy side dish or main course. Wonderful over rice, in burritos, in a salad.
We try to eat Pressure Cooker Vegetarian Frijoles Re-Fried Beans a few times a week because we love them and well, “they” say it’s good for you. Whoever “they” are. Sometimes, we eat beans as a side dish, over rice, in burritos, over a salad, it all depends. Pressure Cooker Vegetarian Frijoles (Re-fried Beans) are so easy to make in a, guess what? A Pressure Cooker! Ha!
The day got away from me and I turned to my husband and said, let’s make it a bean night. How about a bean burrito? Yes, he happily answered. He loves bean burritos.
We don’t use many canned products and I knew I had a bag of Pinto beans, and of course my Instant Pot, so Pressure Cooker Vegetarian Frijoles it is. Black Beans are wonderful in this recipe too!
Homemade beans are so easy and so good and you can control the salt, which is fantabulous. Canned beans are filled with sodium.
If you haven’t tried the True Lime brand of crystalized citrus, you are missing out. This brand is probably the best flavoring I have ever tried, as the ingredients are freeze dried and crystalized and taste like you picked the citrus right off the tree.
Always rinse your beans in a strainer and check for rocks. Somehow, small rocks sometimes make it into dry beans.
I’ve been cooking with stainless steel and cast iron for years and there is a trick to make them non stick. My Instant Pot Smart has a stainless steel cooking pot. I always heat my pot and then add a little oil. This will help prevent sticking.
Dice up the onion, garlic and pepper and Sauté for a minute. If you don’t have a fresh pepper, use a can of fire roasted green chiles, but don’t add it in yet. You don’t want to add salt while cooking beans.
Add in the beans and some water. You’ll add the rest of the seasonings later.
I discovered the True Lime – Lime, Garlic Cilantro a while ago and since then have purchased all their flavors.
I love to add some of the True Lime Crystals to a tall glass, with a squeeze of Agave, water and ice. It makes a refreshing drink and tastes like you just picked the Limes off your own tree.
Living in California, we have fresh citrus all year round and I generally use fresh, but for my drinks, it is just so easy to carry the True Lime Packets in my purse and make a quick Limeade whenever I like.
An Immersion Blender is a very important appliance for the kitchen, as it makes blending sauces very easy since you can do it right in the pot. A food processor will work too, just a bit messy.
Make the beans whatever texture you desire. Taste and adjust seasoning for your own personal taste.
Since I was making burritos for dinner, I wanted just a little texture.
Don’t tell my husband, but that’s Homemade Greek Yogurt, not sour cream. 😉
Yum. Whole Grain Tortilla filled with pressure cooker homemade frijoles, Queso and Greek Yogurt.
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Cilio Olivewood Spatula
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Alpha Armour Salt Box with Spoon
- OXO Good Grips Cutting Board
- RSVP Stainless Steel Strainer Basket
- Reditainer Extreme Freezer Containers
- Freezer Labels
- Cuisinart Immersion Blender
- True Lime – Lime, Garlic Cilantro
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Here is your handy printable recipe:
- 1 cup dried Pinto Beans, rinsed and drained
- 3 cups fresh water
- 1 Tablespoon olive oil
- ¼ teaspoon coriander seeds
- ¼ cup onion, diced
- 3 garlic cloves, minced
- 3 oz canned green chiles, drained or
- 1 Serrano chile, diced
- 2 teaspoons sea salt
- ¼ - ½ teaspoon cumin
- ⅛ teaspoon chipotle chile seasoning
- 1 teaspoon True Lime, (Lime, Garlic & Cilantro Seasoning)
- 1 teaspoon white vinegar
- Wash and drain beans and pick out any rocks.
- Turn Pressure Cooker to Sauté mode and allow pot to heat.
- Add the oil.
- Toss in the onion, garlic, coriander seeds and pepper (if using fresh) and sauté for two minutes.
- Dump in the beans, water and diced green chile (if fresh were not used).
- Lock the lid in place and close the Pressure Valve.
- Cook at High Pressure and set time for 45 minutes.
- When Pressure Cooker Beeps, allow a 10 minute natural release and then a Quick Release.
- Add salt, cumin, True Lime, chipotle chile and vinegar.
- Using an Immersion Blender, smash the beans to the desired texture.
- If there is too much liquid, press the Sauté button and stir until desired consistency.