Pressure Cooker Refried Beans with Garlic, Onion, and Chiles

Anaheim’s are very popular in Southwestern US Cuisine. Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900′s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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2 cups dried pinto beans
3 Tbsp olive oil, divided
1 cup chopped onion
2 Tbsp minced garlic
4 oz. diced green chiles
1 tsp salt
Grated cheese, for serving
Thinly sliced green onions, for serving


Put beans in pressure cooker with enough water to cover by about 2 inches. Add 1 T olive oil to cooker, then lock lid, bring to high pressure, and cook 30 minutes (probably only about 20 minutes for soaked beans.) After 30 minutes, turn off heat and let pressure release naturally. (I think you could also release the pressure quickly if you were in a hurry, since the beans will be mashed anyway.)

When pressure has released, add chopped onion, minced garlic, canned green chiles, and salt. Lock lid again and pressure cook 10 minutes, then let pressure release naturally. (Again, I think you could release pressure quickly if you wanted to.)

When pressure has released the second time, remove lid and without draining, mash or puree beans to desired consistency. I like my beans rather creamy, so I used my immersion blender, being very careful not to overblend and liquefy the beans. At this point, beans will definitely be more runny than you want, but I like the idea of keeping the flavor that’s in the cooking water.

When beans are as smooth or chunky as you prefer, heat 2 T oil in a heavy, nonstick pan. Add beans and simmer over low heat, stirring often, until beans have thickened to desired consistency. For me this took about 10 minutes. Serve hot, topped with grated cheese and thinly sliced green onions if desired.

Serves 6.