Frijoles, beans from scratch. I remember a day when I would avoid the whole idea of cooking beans from scratch. To some, like my parents, it was no big deal at all. Eight o’clock in the morning and most times past midnight, mom would be sorting and cleaning beans to prepare a large pot. And, yes, many times, if you were lucky enough to be chosen, you would sit and help sort and clean the beans. The broken beans and small stones had to be removed before the beans were rinsed and put to soak overnight. This is what was called frijoles de la olla. On this post I will share how I prepare dried beans in a stove top pressure cooker.
Mom adapted her recipes with what was available
In the beginning, I remember mom using her clayware pot, olla de barro to cook beans. Eventually it broke and the beans were cooked in the stainless-steel pot. After a few years the handle broke. It always gave us the best frijoles de la olla (beans in a pot). When Mom wasn’t looking, we would serve up a fresh bowl of beans, add fresh lemon or lime juice, chopped onions and serrano chile. Oh, don’t forget that charred corn tortilla cooked directly on the gas stove top. One of the best meals ever! Since then, I have learned to cook beans from scratch, but even better, I cook them in my pressure cooker. I know what you’re thinking, It’s scary! Will it blow up? I can’t do it! Lol! Believe me I was the same way. After my long stay in Mexico with my tia Minerva, she inspired me and gave me that little push to try the pressure cooker. So happy I tried.
The real scoop behind flavorful refried beans!
In my opinion, I feel that pork lard has gotten a bad rap! Natural rendered pork lard is the way to go! Not the white pork lard that comes in a block or a plastic tub. On the first day we would enjoy the beans whole right out of the pot. Second day, mom would sauté onion and serrano peppers, add some of the whole pinto beans and then mash them. I always thought that those were refried beans. But actually those are only fried once, so not really refried. If we were lucky enough to have those beans leftover, then they would become refried beans fried in pork lard and cooked until thick. I am leaving that bonus recipe at the end of this post!
Next time you are looking for an inexpensive appetizer or dish to pass!
Frjijoles can be dressed up in so many ways. Traditional refried beans with lots of queso fresco on top or melted queso chihuahua! Whole beans combine with pico de gallo, corn and cubes of queso panela are delicious on tostadas! Combine Mexican rice with whole pinto beans, some enchilada sauce and a good melting cheese on top. Broil until cheese begins to bubble and brown! What a side dish!
After conquering the pressure cooker, I don’t think I would ever go back to cooking beans for 3 hours in a pot, lol!
I had to conquer my fear of that pressure cooker!
I could not imagine a world without beans and chorizo!
Nowadays, most of the packaged beans are pretty clean. It doesn’t hurts to sort through them anyway and give them a good rinse several times before soaking and cooking.
Anytime you blend anything with hot liquid, it’s not a bad idea to let it cool slightly. Secure lid with a kitchen towel and hold down while you blend.
The beans will usually look pretty light in color after being blended.
If you want to add some color and flavor to your beans, add 1 softened chile ancho blended with, 1/2 teaspoon cumin, 1 large clove of garlic and 1 tablespoon of Mexican style hot sauce. Mix this in to the refried beans as they simmer. Or you could scratch all that and fry the beans in natural rendered pork lard for more authentic flavors!
Frijoles Con Chorizo Botana -Beans with Chorizo Appetizer. Like with any dish, we can make it to suit our taste and diet. In this case I used my version of refried beans, homemade chorizo (Instead of asado) and chile sauce from scratch. This recipe was inspired by my last trip to Monterrey and dinner at one of the popular restaurants. The authentic version of frijoles con veneno is prepared with refried beans that are topped with the red chile pork and fat that renders down from cooking Asado de Puerco or Pork Chile Colorado!
Beans Make For Delicious Appetizers!
Variation: To the layers, you could add some prepared guacamole. It’s a nice surprise and treat to dig into a layer of guacamole when you least expect it.
Pressure Cooker Pinto Beans
Ingredients
- 2 cups dried pinto beans washed and broken pieces or stones removed
- 8 c water
- 1 med white onion, sliced in half keep one half whole and add to beans when cooking. Dice remaining onion and reserve for later
- 6 cloves garlic
- 2 serrano peppers mince one and reserve it for later, add one whole serrano to cook dried beans
- 2 bay leaves
- Avocado oil
- Salt, to taste
Instructions
- Soak the beans for 1 hour. After 1 hour, drain the beans and transfer to the pressure cooker. Cover with 8 cups of water. Make sure you don't go over the allowed water level for your pressure cooker. Add 1/2 the onion, 6 cloves garlic, jalapeño, 2 bay leaves and 1/2 tablespoon of oil. The oil will prevent the beans from foaming up, which is better for pressure cooker method.
- Secure and lock the lid of a 6 quart pressure cooker. Cook on high until the security valve seals and pressure cooker begins to hiss. It may take 20 minutes or more for it to come up to pressure and lock. Reduce the temperature in between medium/low. If you have an electric stove, set it at number 4. Set timer for 34 minutes. The time depends on the size of pressure cooker sometimes. In my experience anyway. Carefully remove from heat and wait for safety valve to release. Agai, this may take 20 minutes.
- Once it releases, unlock and open lid. Check for tenderness of beans. If beans are still a little tough, cook uncovered for 10-15 minutes at medium heat. Season to taste with salt. Remove the bay leaves. If preparing fried beans, using a slotted spoon, add all of the beans, including onion, garlic and serrano to the blender. Ladle in just enough bean broth to fill blender. Cover tightly and blend until smooth. Set aside. If you prefer, you can mash with the potato masher once in the skillet.
- For Fried Beans: In a large, deep skillet, preheat 3 tablespoons of naturally rendered pork lard, bacon fat or avocado oil to medium heat. Once hot add 1 cup diced onions and 1 minced serrano pepper. Sauté for 6 to 8 minutes. Carefully pour in the beans from the blender. Continue cooking for 7 to 8 minutes at a light simmer. If you want a thicker bean, cook a little longer. If you like a thinner bean, add some bean broth or water.
Notes
1 pound cooked Mexican chorizo, cooked For Chile Sauce
6 large chile ancho or 8 chile guajillo
8 chile de arbol
2 cloves garlic 2 cups chicken broth
1/2 teaspoon cumin
1/2 teaspoon Mexican oregano
1 1/2 tablespoons white vinegar
Salt and pepper to taste 6 ounces shredded Oaxaca, Chihuahua or monterey jack cheese 1. Remove stems and seeds from chile ancho or guajillos. If chile de arbol have stems, remove them as well. Transfer to a saucepan and cover with water. Bring to a boil, reduce heat and continue cooking for 10 minutes. Let them steep in the water for 10 minutes. Using a slotted spoon, transfer chiles to the blender. Add the garlic and 2 cups of water. Blend on high until smooth. Strain into a bowl using a fine wire strainer. Set aside. 2. Heat 2 tablespoons of olive oil to medium heat. After a few minutes, add the chile sauce. Be careful because it could boil and pop suddenly. If it’s boiling, reduce to a simmer. Add the cumin, oregano, vinegar, salt and pepper to taste. Continue cooking for 15 minutes or until the sauce thickens. If it’s too thick, add a little more water or broth. Taste for salt. 3. To build the “frijoles appetizer”, layer the refried beans in baking dish, top with a little chile sauce, all of the cheese, all of chorizo and remaining chile sauce. Transfer to a preheated 350 degree F. oven for 25 minutes. Serve with warm tortillas or chips. Yields 6-8 appetizer servings. Tips~ if you want to add some smoky pork flavor try adding a smoked ham hock, smoked ham steak or smoked pork chops.
REAL Refried Beans
Ingredients
- 4 cups frijoles de la olla, whole cooked pinto beans
- 1 c bean broth
- 1/4 c Natural rendered pork lard
- ¼ small onion
- 1 large serrano pepper sliced open
- 2 dried chile de arbol
- Salt to taste
Instructions
- In a large skillet, preheat 4 tablespoons of lard at medium heat for 3-4 minutes. Add the onion, serrano pepper and chile de arbol. Stirring continuously sauté and fry the ingredients until they start to blacken in some spots.
- Add the beans and the bean broth. Stir well to combine. Reduce heat slightly and let simmer for 3 minutes.
- Using a potato masher, mash the beans while they are simmering to the consistency that you enjoy. Serve as is for fried beans.
- For refried beans, you will preheat 2 tbsps. of natural rendered pork lard at medium in a skillet. Once hot, add the fried beans. Stir well to combine with the lard. Cook for 10 minutes or until beans thicken slightly. Serve with crumbled queso fresco or cotija and homemade chips (totopos). Or serve beans on charred tostadas with crumbled queso and pickled jalapeños!
Notes
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Beans the meal of the Gods. I still cook mine in the clay pot and stainless steel but have not used my electric pressure cooker for them yet. Terrified. As for the Eight O’Clock we still drink it in this house. As always your recipes are awesome. Sabroso!
Thank you Mary. I just had to conquer my fear of that darn pressure cooker, Lol! My Mom never used it, but all my tia’s and my abuelita in Mexico used it daily.
I like my beans a little on the chunky side. I cook mine essentially like yours, except they go into a cast iron skillet and I mash them by hand.
Orale! Thanks for the pressure cooker adaptation. I’m trying them for New Years Day!
Hi Bkhuna! The pressure cooker sure does make things a lot quicker! Happy New Year!
Just made some in the pressure cooker and had to check your site to see if I was did it right while they were cooking LOL
Pretty dang close to your recipe but I forgot bay leaves. I even thought of that before hand :/
Hi Justin!