This is a sweet and simple way to make beans, within 25 minutes you can have hot, creamy refried beans. They are cooked in onions, garlic and peppers for added flavor and depth that literally knock your socks off. The secret bean? The Peruano bean, also known as a canary bean or Mayocoba bean. They are delightfully creamy.
My sweet husband recently surprised me with a pressure cooker for my upcoming birthday, I am in love with how quick and easy it is. I excitedly pressure cooked our beans first, and took them about 5 minutes longer. They were super soft which made this process that much easier! When married with the flavors of onion, garlic and spicy chili peppers they turn into magical, amazing refried beans. We served ours alongside Mexican Rice and a spectacular salad with all of our favorites including an oil-free balsamic vinaigrette and a test of "homemade cheese" for our salad. WOW! What a meal. Eating plant based is so wonderful.
Learn how to make your own by watching the video or using the recipe below:
Ingredients:
Peaceful Preparation:
- 1-2 Tbsp Olive Oil or Vegetable Broth/Water for Oil-Free
- 1 Medium White Onion - Finely Diced
- 3 Cloves of Garlic - Minced
- 2 Serrano Peppers - Sliced or Diced
- 3 Cups Pre-Cooked Peruano Beans (a.k.a. Canary or Mayocoba Bean)
- 1 Cup Water, Vegetable Broth or Bean Juice
- Season with Salt, Pepper & as desired
Peaceful Preparation:
- Heat a cast iron skillet or preferred skillet over medium heat. Once hot add the oil or for oil-free use vegetable broth or water. Saute the onions, minced garlic and peppers until fragrant and translucent, about 5 minutes.
- Add the pre-cooked beans. Add the 1 cup of liquid of choice, you can use less or more depending how you like your beans. Simmer for 20 minutes.
- Season with salt and pepper, I added a dash of cayenne as well for extra spice and health. Mash with a Machacadora (Bean Masher), you can use a potato masher but it may not be as smooth. You can also blend. Enjoy!!
