Pressure Cooked Refried Beans

Beans are a mainstay around here, I eat them in some form nearly every day. Because they can be time consuming to cook, I often cook large batches and freeze them for use later. When I'm all out, if I've forgotten to soak some overnight, I use lentils instead. Last night I did indeed soak some pinto beans. But today's a busy day and I just didn't have time to stay here while they cooked for hours.  Then it hit me- I have a perfectly good pressure cooker sitting in the basement. I don't know why I forget to use it. So I pulled it out and my beans were done in in under an hour.

This is my version of refried beans. It is not authentic since I love to add a bay leaf to beans when I cook them. They are so much creamier and more flavorful than canned beans. They are also healthier, since we avoid the BPA from cans, the lard that is often used, and any additives. Leftovers can be frozen for later use if you are lucky enough to have some. 
I know that some people do not pre-soak the beans they cook in the pressure cooker and some do not add oil, but I follow the directions that came with mine religiously in the interest of safety. Most of the oil pours off with the cooking water anyway. I used roasted garlic in this, for more depth of flavor.

Pressure Cooker Refried Beans

1 lb. pinto beans, soaked overnight and drained

20 c. water
1 T. olive oil ( to prevent foaming in the pressure cooker)
2 jalapenos, seeded and minced
1 bay leaf
1 head garlic, roasted
1 T. chili powder
1 T. cumin
1 large red onion, diced
1 tsp. toasted sesame oil
1 tomato, finely diced
2 tsp. sea salt
 
 
In pressure cooker place pinto beans, water, olive oil, jalapenos, and bay leaf. Cook at 15 lbs. pressure for 20 min., allow pressure to drop normally. Remove bay leaf, drain, saving a little cooking water for mashing with.
 
Meanwhile, roast garlic. Preheat oven to 400. Cut 1/4" off of top of head of garlic, brush with olive oil, wrap in foil and roast about 40 min. Cool.
 
At the same time, saute onion, chili powder and cumin in sesame oil 2-3 min. , then sweat till tender. Add tomato and 6 cloves of roasted garlic. Cook and stir 3-4 min. more. Set aside.
 
Mash pinto beans adding cooking water as needed to get a creamy consistency.  Add onion mixture and sea salt.  Eat as is, in a tortilla, or however else you enjoy refried beans.
 
 We enjoyed ours on whole grain tortillas with broccoli slaw.