Put beans in pressure cooker with enough water to cover the beans by about 2 inches (this is seven cups in our pressure cooker). Add olive oil, lock lid and cook 30 minutes. Turn off heat and let pressure release naturally.
When pressure is released, stir up the beans then add chopped onion, minced garlic, canned chilis and salt. Lock lid again and pressure cook 10 minutes, then let pressure release naturally.
Remove lid without draining and mash/puree beans to desired consistency. I use an immersion blender.
I just let them cool a bit and use them like this, although you could also fry them again if you wanted.
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