Instructions

Cook the beans, previously left to soak into cold water for 8 hours, in a Magefesa Star Pressure Cooker with an onion, the red pepper and carrot: Season with cumin, salt and pepper to taste. Cover with water. Close the pressure cooker. When the steam reaches maximum pressure, cook over low heat and keep for 25 minutes. Remove the pressure cooker from the heating source and wait until pressure is completely released to open the lid. Drain the beans and keep the cooking stock.
Make a dense puree with the help of a Magefesa Food Processor. Add the stock when necessary taking into consideration that it should not be too smooth. Chop the onion into fine brunoisse and slice the chili. Heat some extra virgin olive oil in a Magefesa  Skillet and poach the onion until transparent. Add the chiplote chili and ¼ beans puree, fry lightly over low heat for some minutes and continuously stirring until texture and color change. Add the beans by parts until refried. Cooking stock may be added if it is too dense.
Bacon, ham or very chopped chorizo may be added once the onion is poached so, flavor will be enhanced depending on whether they are for garnish, tacos, thin corn pancakes stuff, etc.  Another option is melting a bit grated creamy cheese or lighten them with a bit of cream (18% fat).

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