"Refried" black (or your favorite) beans from Vegan Under Pressure: Perfect Vegan Meals Made Quick and Easy in Your Pressure Cooker (page 97) by Jill Nussinow

  • black beans
  • chiles
  • Show all ingredients...

  • EYB Comments

    Can substitute cumin seeds for ground cumin, and other beans for black beans.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Bean sausages

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cumin seeds for ground cumin, and other beans for black beans.

  • louie734 on February 10, 2026

    I've made these a few times with various beans, adjusting the cook time accordingly. So easy because no soak is required, and the water is measured to be just right when mashed into the beans at the end. The spicing is assertive and tasty. This makes quite a bit and is so versatile - we usually eat as a dip first, then on nachos or tostadas, and then it's gone. Would be great as a side dish, scooped into burritos, or with breakfast (eggs or tofu scramble). I'll bet I could use it as the base for black bean burgers in a double-duty batch.

  • michalow on July 23, 2024

    These were just okay. They were fine thrown into a burrito, but really kind of a waste of Rancho Gordo beans. I won't make them again. I used unsoaked black beans, and they were still quite firm after 35 minutes at high pressure.

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