How to Make Spicy Chipotle Refried Beans

pinto beans

🥗Healthier: black beans

💰Cheaper: canned beans

Canned beans save time and reduce prep work.

jalapeño

🥗Healthier: serrano pepper

💰Cheaper: bell pepper

Bell pepper offers a milder flavor.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often less expensive.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar provides acidity at a lower cost.

Soak 1 pound of pinto beans overnight.

Peel and dice the onion.

Scrape the seeds out of the jalapenos and dice them.

Smash the cloves of garlic with the side of a large knife and remove the skins, then mince the garlic.

Drain the liquid from the can of chipotle peppers and chop the peppers.

Add the soaked beans to the pressure cooker along with the chipotle juice, diced onions, diced jalapenos, minced garlic, and chopped chipotle peppers.

Add 8 cups of water to the pot.

Add 3 tablespoons of vegetable bouillon powder, 1 tablespoon of oregano, 2 tablespoons of cumin, 2 tablespoons of chili powder, 2 large bay leaves, and 1 teaspoon of ground black pepper. Stir to mix all the ingredients.

Put the lid on the pressure cooker and set it to the bean chili setting or high pressure for 25 minutes.

After cooking, let the pressure naturally release and cool down a bit.

Drain off most of the water from the beans, saving the liquid for future use.

Add 2 teaspoons to 1 tablespoon of liquid smoke and 2 tablespoons of extra virgin olive oil to the beans before mashing.

Mash the beans with a potato masher until desired consistency is reached.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary