"These beans can be made ahead and frozen either whole or refried. They taste great as a side dish or in tacos, burritos, quesadillas, and nachos. They're best when they've sat overnight, which makes them softer and better for mashing." —Theresa Marquez

Theresa Marquez
Recipe by Cooking Light November 2003

Gallery

Photography: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

Yield:
12 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sort and wash beans; place in a pressure cooker. Add 10 cups water. Close lid securely; bring to high pressure over high heat (about 7 minutes). Cook 3 minutes. Remove from heat; place pressure cooker under cold running water. Remove lid. Drain beans, discarding liquid.

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  • Return beans to the pressure cooker. Add 10 cups water, salt pork, and garlic. Close lid securely; bring to high pressure over high heat (about 7 minutes). Adjust heat to medium or level to maintain high pressure; cook 1 hour. Remove from heat; place pressure cooker under cold running water. Remove lid.

  • Discard salt pork. Cool the beans to room temperature.

  • Drain beans, reserving 1 cup cooking liquid. Heat a large nonstick skillet over medium heat. Add the beans, reserved cooking liquid, and salt. Mash the bean mixture with a potato masher to desired consistency. Cook 5 minutes or until thoroughly heated. Sprinkle with cheese.

  • Note: To prepare in a pan: Sort and wash beans, and place in a large Dutch oven. Cover with water to 2 inches above the beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans. Add beans, 10 cups water, salt pork, and garlic to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes or until beans are tender. Continue with discarding salt pork and complete the recipe as directed.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

242 calories; calories from fat 28%; fat 7.5g; saturated fat 4.3g; mono fat 1g; poly fat 0.4g; protein 13.2g; carbohydrates 30.8g; fiber 11.8g; cholesterol 17mg; iron 2.9mg; sodium 373mg; calcium 160mg.
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