Recipe by: Simone Lee

Source: Adapted from

Serves: 4 – 6


  • 1/4 cup vegetable oil or olive oil
  • 1 medium white onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon Mexican oregano (optional)
  • 1 pound dried pinto beans, thoroughly washed and picked over for stray material
  • 1.5 teaspoons Kosher salt (start with less if using fine grained iodized salt)
  • Cilantro or green onions to serve
  • Queso anejo and Queso Fresco or Feta cheese (available at Belmonte Latin store)


  • Heat the pressure cooker pot, without the lid, to a medium high temperature. Add the oil, onion, garlic and oregano (if using) and cook for about 5 minutes. Don’t add any salt at this point, as it could toughen the bean skins.
  • Add the beans and 8 cups of water (depends upon your pressure cooker). Stir, cover and seal the pot and cook for 35 minutes. Turn off and allow the pressure to release naturally. Check a bean. It should be completely tender. If not, bring back to a simmer and cook a little longer.
  • Carefully remove the cover. Drain the liquid from the beans, reserving a couple cups of it and return the beans to the pot.
  • Add 1 teaspoon of salt to the beans and 1 cup of the reserved liquid. Using an immersion blender or a potato masher, puree them thoroughly. If they need more liquid, add 1/4 cup at a time until you reach the desired texture. Taste and adjust the salt, you might need another 1/2 teaspoon or so.
  • Serve them forth as part of a Mexican meal. Garnish with a bit of queso anejo, queso fresco, cilantro or green onions. You can freeze any leftovers

Download PDF version here: tex-mex-refried-beans-simone-lee