Homemade Refried Beans

Instructions: Boil your pinto beans or soak over night in a bowl. You will want to give them a good rinsing. You'll think you got all the grime off, but you haven't....keep rinsing!
Next you'll throw the beans into your pressure cooker. If you don't want to use a pressure cooker, you can certainly cook these in a crock pot but I recommend you try this way! Add in jalapenos, bacon , onions, and a ton of garlic! Finished filling with water until it's just over your beans and veggies/pork. Put the lid on and bring to a boil. Once you've got it to boil, steam will start to come out and you'll add your pressure valve! When the valve is whistling set your timer for 45 minutes. When done, turn off the heat and very very carefully slide your pot over so it's not on the hot burner. If you don't want to move it then cook your beans for 30 minutes and leave on the burner. Once all the pressure has been released (you'll know because it won't be loud and whistling) remove the lid. Take out the whole jalapenos and set aside.  Add salt to taste. It will take a bit but remember it's a lot of beans you just made! I usually add one or two jalapenos back in and mash it up for a little more flavor. 

Boil your pinto beans or soak over night in a bowl. You will want to give them a good rinsing. You'll think you got all the grime off but you haven't, keep rinsing!

Next you'll throw the beans into your pressure cooker. For some this may be intimidating. My parents grow everything and they harvest all of it, It's incredible! I've been around a pressure cooker since before I can remember and it still freaks me out a little! If you don't want to you one then you can certainly cook these in a crock pot but I recommend you try this way out!

Back to the beans- put your 3 lbs of beans into the cooker.

Finished filling with water until it's just over your beans and veggies/pork. Put the lid on and bring to a boil. Once you've got it to boil, steam will start to come out and you'll add your pressure valve thing! Haha I honestly don't know what it's called and I couldn't find it on google! But if you look at the picture below you'll see it! When it's whistling at you set your runner for 45 minutes. When the timer is done turn off the heat and very very carefully slide your pot over so it's not on the hot burner. If you don't want to move it then cook your beans for 30 minutes and leave on the burner.

Once all the pressure has been released (you'll know because it won't be loud and whistling) remove the lid. Take out the whole jalapenos and set aside. If you used bacon then don't worry about this next part. If you used ham hocks remove the bones and any fat pieces. Add salt to taste. It will take a bit but remember it's a lot of beans you just made!

I usually add one or two jalapenos back in and mash it up for a little more flavor.

I will freeze my beans into smaller containers. We LOVE to make bean burritos with these! They are the best with an uncooked tortilla, cheese, beans, and a little sour cream. If I have green onions I'll throw some of those in the burrito. Mine aren't very soupy when I cook so many lb. of beans but when I only do a couple pounds, a bowl of beans with cornbread are super tasty. And we love them on fry bread!

The first time I made these beans for my family I mashed them because that was the only way I had ever had them at the Goodman's. They loved a bowl of beans with cornbread so I made my beans and mashed them up and whipped up a mean batch of corn bread. My dad was totally sick about it when I took him a bowl of mashed up beans and cornbread! He thought I had lost my mind! So anyways I called my in laws to verify that I had indeed done the beans right. I was just a little confused about spreading beans on the cornbread! To this day whenever beans come up my dad always bring up the time I served him mashed beans and cornbread! Never again. Never again.