This is the easiest and best sounding recipe I’ve seen for refried beans. I can’t wait to try these. 😃 I also love that you can make a small amount instead of making a whole crock pot full of them.❤️
Hey Louise, okay I just made these and wow!! They are every bit delicious as you said!! Honestly I had to make myself not start eating the pintos as they came out of pressure they looked and tasted so good!! I made some taco meat and am planning on layering the beans with rice, taco meat, and cheese. Thank you so much for the recipe and video!!
So happy you're still with us, Louise! I keep fearing that you'll be "called up" as a former nurse (and we'd understand if you do go dark). Tried your shrimp scampi a couple days ago with spaghetti (in lockdown in NYC with no angel hair on any shelves) and messed it up. I think the starch from the larger pasta did it in. I'll try it again later - properly. Loving your roasted garlic in everything, though!
Hi Cynthia! I would probably increase the liquid a bit for larger noodles and the timing would be a minute or two longer. I am completely retired from nursing, so my focus is on creating recipes that can be easily modified with the ingredients people have on hand during these difficult times. Stay well!
Looks wonderful. I made your hush puppies, your Mexican shredded chicken and your enchilada sauce and made your enchilada's today as well... thank you! My husband loved everything. Thank you for sharing!
I'm so glad you mentioned this in your recent live stream. Somehow I missed it when you first posted it. I would have never thought to use dry mustard in refried beans. Can't wait to make these!
Great timing! Refried beans is a staple in my husband's diet, and we can't find them anywhere -- empty shelves! I will try to make these today, thank you!!
Coincidentally I was looking for a Foodi refried beans recipe just last night! Can't wait to make these - all I I have right now are canned Pintos though - I will try adjusting the recipe. Thank you!
That will be fine. You can dump them in with the spices and a little extra water and PC for 5-10 minutes just to get the flavors infused and then mash them and fry them.
I tried this recipe in my new ninja compact PC. It was great. I have to watch fat intake so I had them on their own. No frying but I did use my immersion blender. The first thing I did was try them out of the pot. I knew they were a keeper. I have been searching for a simple recipe and this was good but the flavor also comes from not soaking overnight. Thank you for sharing and could you mention on your recipes if suitable for smaller PC. Thanks
Perfect timing, Louise. I've got 15 lbs. of brown rice in the freezer and several huge bags of pinto and other beans. I pulled out my little rice cooker that I haven't used in a while, and it's perfect for the rice while I'm doing the rest in the Foodi. Can you use any kind of dried beans for this?
Oh! Just checked the recipe and answered my question. But I DO have another question. If you don't have dried mustard, can you use a little prepared mustard? I've got the Dijon style; how much would you use?
I'm not sure how prepared mustard would work. I would skip it and add a little bit to some of the beans and see how it works. It might be too much with the vinegar that is in mustard. Let me know if you try it!
@@TheSaltedPepper I did it, and you are right. The prepared mustard was not the best choice. I had to dump in a bunch of other spices to make it taste okay to eat. I may try smoked paprika instead next time, because that's what I have.
I am from Texas, so my frijoles recipe is way different, but its really nice to know I can use my pressure cooker to get the recipe going. Off topic: are you storing eggs on your countertop on that lovely spiral stand? Last time I saw eggs on the counter I was in England.
Yes, we have chickens and you can store the eggs on the counter (unwashed), there is a protective film that keeps them from being porous until they are washed.
I don't see why not, just make sure take into account the increased time to pressure which is cook time. So, for double or triple batches, you might want to decrease the PC time by a few minutes. Of course, it probably doesn't matter too much in this recipe since you mash them anyway.
When I've done beans in the IP, I'll put them to soak in the morning and then pressure cook later in the day. Soaking, so I'm told, is to help get rid of the "gassiness" that happens within us.
Just an old cooks hint. Use your egg slicer instead of slicing egg in your hand. Works perfectly. If you want them diced...run through once...lift ... turn...run other way...no sweat
If you run off camera! Exit, stage left!😆😆 I think it’s hilarious that Gordon Ramsey advertises in front of your show. Great simple recipe that can be easily put to use in many ways. Thanks Louise!
0:31 2 cup of water A Bay leaf 1 cup of Beans 1 tsp of Cumin 1 tsp of Brown Dry mustard Half of tsp of Salt Onions high pressure for 30 min natural release for 15 min
Lou Lou your pinto beans look like Heinz baked beans. So what I'm wondering is, could baked beans be used in this recipe?. I've said it before & I'll say it again, youd make a brilliant fabulous teacher Lou.
