Refried Beans

Ingredients:

• 2 Cups dried Black/Pinto beans
• 1 small Onion (chopped)
• 2 cloves Garlic
• 4 oz can chopped Green Chilies
• 2 tsp Salt
• 1 tsp Cumin
• 1/2 tsp Chili Powder

Directions:

1. Add beans, onions, garlic and chilies to the pressure cooker.  Cover with water by 2 inches then secure lid and turn pressure release knob to the sealed position.  Cook at high pressure for 40 minutes.
2. When cooking is complete use a natural release.
3. Place a strainer in a large bowl and pour the beans into strainer (keep the liquid). 
4. Add beans, salt, cumin, and chili powder to a high powered blender and blend until desired consistency is reached, adding the reserved liquid as needed.
5. Refried beans dry out as they sit so add a bit more liquid to the blender if they are really thick.  Store in a sealed container in the refrigerator.

Note: Refried beans freeze very well.  Measure 1 cup of beans for each sandwich size resalable bag. Flatten the bag and freeze.

Prep: 2 mins

Pressure: 40 mins

Total: 60 mins

8 Can Taco Soup

1 (15 oz) can black beans (drained and rinsed)

1 (15 oz) can pinto beans (drained and rinsed)

1 (14.5 oz) can petite diced tomatoes (drained) OR 1 can or rotel

1 (15.25 oz) can sweet corn (drained)

1 (12.5 oz) white chicken breast (drained)

1 (10.75 oz) can cream of chicken soup

1 (10 oz) can green enchilada sauce

1 (14 oz) can chicken broth

1 packet taco seasoning

Mix all ingredients together in a large pot.  Heat until warm, stirring occasionally.  Season to taste with taco seasoning (I typically use about half of a packet).  Serve with tortilla chips