Homemade Refried Beans Recipe From Scratch

Pressure cooking kidney beans

1. Rinse kidney beans a couple of times with water and then soak them in enough water overnight or for 8 to 9 hours.
2. Then next day discard the water. Rinse the kidney beans very well in running water a few time. Then add them in a 2 litre stovetop pressure cooker. 
3. Add salt and water.
4. On a medium heat pressure cook for 15 to 18 minutes. If the beans are old, then they will take a lot of time to cook. So do keep this in mind while cooking beans.
5. When the pressure falls down naturally on its own in the cooker, then only open the lid and check the beans.
6. They should be completely cooked and mash easily when you press them. Drain all the water from the beans and keep aside.

Making refried beans

1. Heat olive oil in a pan. Lower the heat and add finely chopped garlic. You can even add more garlic if you want.
2. Fry the garlic for some seconds till its raw aroma goes away. No need to brown the garlic. 
3. Then add finely chopped onions and mix well.
4. Stirring often sauté onions on a medium-low heat till they become translucent and are softened.
5. Then add the cooked kidney beans.
6. Add ½ to ⅔ cup water or add as required. You can also add vegetable stock instead of water.
7. Season with salt as per taste and mix well.
8. On a medium-low heat let the kidney bean mixture come to a simmer.
9. When the mixture comes to a simmer, then with a vegetable masher, mash the beans. You can even stop cooking here and let the beans cool down a bit. Then blend everything to a smooth puree with an electric blender. We prefer some chunkiness in the beans, so I have not mashed all the beans. But do mash well as this gives a creamy consistency in the refried beans. 
10. Next add crushed black pepper or ground black pepper, dried oregano, red chilli powder (or cayenne pepper) and ground cumin.
11. Mix very well.
12. On a low to medium-low heat continue to stir and simmer beans for 5 to 6 minutes till it thickens. You can make refried beans thick or with a slightly liquid and flowing consistency. Add more water for a slight liquid consistency or if the beans look dry.
13. When the refried beans have thickened to the desired consistency then turn off the heat.
14. Pour in bowls and serve refried beans. You can garnish with some coriander leaves (cilantro) or parsley leaves. Some grated cheddar cheese can also be sprinkled on the refried beans. 
15. Additionally you can serve a side of guacamole, tomato salsa and sour cream to go along with the refried beans.
16. Keep any leftovers refrigerated in a covered air-tight container. Refried beans keeps well for 1 to 2 days in the fridge.