This makes a lot of beans (3 quarts); halve recipe if desired. You can also cook this on the stovetop or a slow cooker.
Ingredients
Refried Beans
1tablespoonolive oil
2thin slices uncuredantibiotic-free ham, chopped (leave out for vegetarian option)
1red bell pepperchopped
1onionchopped
4clovesgarlicminced
2bags pink beans2 pounds total
1piecekombuabout 3" x 3" square
1teaspoondried oregano
1bay leaf
sea salt and fresh ground pepperto taste
Breakfast Bowl Toppings
shredded cheddar cheeseoptional
Poached Egg
salsa
sliced avocado
hot sauce
Instructions
Refried Beans
Soak beans in water overnight or use quick method on package of beans. Drain beans and put in pressure cooker.
Saute ham, bell pepper, onion, and garlic in oil until fragrant. Add to beans, along with kombu, oregano and bay leaf. Cover with water so that water is about 1 inch above surface of beans. Cook on high pressure for 20 minutes until beans are soft. Remove kombu (if there are small pieces left, don't worry).
Use immersion blender to puree some or all of the beans, depending on the desired texture. Season to taste with salt and pepper.
Breakfast Bowl
Spoon some hot refried beans into a bowl.
Melt a little cheese on top if desired. Top with poached egg, a dollop of salsa, a few slices of avocado and hot sauce if desired.