Clean the beans removing any stones or foul beans. Rinse under cold water and drain. Bring enough water to cover the beans buy 1-2 inches to boil in an uncovered pressure cooker. Add the beans and remove the heat. Cover loosely and let stand 1 Hour.
Remove the beans to a colander and rinse under cold water. Discard the water in the pressure cooker andd back the beans and refill with enough water to cover beans by 2 inches. Add the bacon fat, chili powder, cumin and cayenne. Seal the cooker and bring up to pressure. Once at pressure cook the beans for 40 minutes.
Remove the beans from the pressure cooker to a large bowl or food processor. Mash or process the beans adding just enough of the liquid to achieve the desired consistency. Add the Chipotle peppers and process a few short bursts to combine well. Season to taste with salt.
Beans will be firmer and drier once refrigerated. Add a little more liquid when hot than you think and they settle at the right consistency when cooled. These beans keep very well (weeks) in a good container in the refrigerator.
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|Serving Size: 1 Serving (71g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 30 (24%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||4 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 2.7mg||1 %|
|Sodium 5.9mg||0 %|
|Potassium 307.4mg||8 %|
|Total Carbohydrate 18g||5 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 11.8g|
|Protein 6.2g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 124
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