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.❤️
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!
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!!
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
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.
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 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.
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
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
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.
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!
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.
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.❤️
Thanks so much! 😊
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!
Best cooking channel ever! I'm always directing everyone to your channel for anything foodi related.
Wow, thank you!
I love mixing my refried beans with rice at my favorite mexican restaurant. I also love black refried beans!
I just put out a video for Mexican Fried Rice that you might like!
@@TheSaltedPepper Yes...I thought you were reading my mind . 🤣
I'm trying your recipe today. Can't wait to taste it! Looks so delicious. Thank you.
Louise, you do such a great job! Love this channel.
Thank you so much!
Thank you for this recipe and all you do for us.
My pleasure 😊
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!
YAY! I'm so glad you guys enjoyed the recipes!
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!!
Glad you like them!
Great looking retried beans! Thanks for your recipe and video.😋
You bet!
My wife has been adding fresh cilantro to our beans...SO YUMMY!!! Can't wait to make em myself in the Foodi
Sounds great!
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!
I can't wait to make these and your enchilada recipe, also!
Hope you enjoy them!
They look SO GOOD!! I’m gonna have to try these! Thanks for sharing your talent with us!!!
You are so welcome! I hope you love them!
Those look delicious, I love refried beans😋
Thank you 😋
Isn't it amazing what salt does to food? I never thought to try to make my own refried beans. So simple in the foodi. I'll definitely try that! 😋😋
Yes it is amazing! I hope you like the beans!
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!!
You will never go back to canned after you make your own.
Hope you enjoy!
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.
These look great.
Thank you!
Oh my gosh I cant wait to use this recipe, my hubby loves re fried beans of coarse hes Mexican LOL Thanks for sharing
Hope you enjoy it!
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
I've been trying to mention that when I think of it! I'm so glad you enjoyed the beans.
Hi Louise, a quick question can I freeze the beans after the are complete. Thank you for the recipe!
Yep!
Thank you
Welcome!
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.
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.
@@dianekistner7650 Thanks for letting me know, I thought that would be the case. Smoked paprika will be fine I'm sure.
Thanks! Can you make a whole pot full and freeze small portions of it?
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.
@@TheSaltedPepper thank you, I will give it a try! 😋
I am making it
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
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
I have one and never think of using it. LOL
@@TheSaltedPepper believe me it makes anything with chopped eggs a breeze. A real time saver for mac or tater salad 😊
I have a slightly larger family then you. If I made 2 cups of beans would it be the same cook time? I usually slow cook mine all day.
Yep, same cook time.
I did but used to much water, but was still fine after i cooked it down some.
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.
I've read various thoughts on that, but it is okay to soak them first if you want. Just decrease the PC time.
That's a myth. Look it up
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!
😁
Can I use regular mustard instead of dry mustard? If so how much?
They are very different, so I would omit it instead of using prepared mustard.
@@TheSaltedPepper thank you
That background music 🤣
All you need now is Mexican rice made with the Ninja Foodi
I'm working on it!
@@TheSaltedPepper Thank you, I haven't had any luck with making rice in the Foodi, but I love your recipes and the Foodi
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.
Thank you so much! They would have a different flavor, but you can use them.