This past weekend was a total whirlwind. We met my awesome in-laws in New Orleans for a wedding and did a little sight seeing. The drive there and back was just…sort of a nightmare, but on the bright side we got to enjoy the beautiful weather there and sight-see a bit. I am using a few of my MIL’s pictures here because she did such a nice job. This one is on the trail from our neighborhood into the French Quarter.
We stayed in the funky Bywater neighborhood, which I highly recommend if you want to get away from the French Quarter craziness. In addition to having a lovely front porch and backyard, the highlight of this neighborhood was the Bywater Bakery. Pretty much everything we tried there was amazing, with the highlight being a puff pastry with cream and berries. If I had a bakery that good that was walking distance from my house, I would be in serious trouble!
And now that you’re also feeling sad you don’t have a bakery down the block (or even if you do), I’ll share a new easy recipe I’ve been working on. I love refried beans, but I have been trying to be more careful about buying canned goods since a lot of them are lined with BPA. Maybe that’s crazy, but there you go.
This pressure cooker recipe gets you some delicious beans and shredded chicken in under an hour- not bad, even for a week night. The secret is cooking them both together so the beans can soak up the delicious chicken flavors, shred the chicken, and then blend the beans. Wa-la! Without further ado, here is the recipe.
Easiest Refried beans and Shredded Chicken
1 lb boneless chicken thighs
1.5 cups pinto beans (soaked at least 8 hours or use a fast soak method and then drained)
1 onion, roughly chopped
3 smashed garlic cloves, skins removed
Chicken rub of choice (we used a Tarragon rub from the grocery store but whatever you prefer)
2 cups of chicken broth
Place the soaked beans, onion, garlic, and broth in your pressure cooker. Rub the chicken on both sides with whatever seasoning you’ve picked. Place that on top, seal the pressure cooker, and set for high pressure at 18 minutes. De-pressurize when the timer goes off, remove the chicken and shred.
Drain the liquid from the leftover beans. If you have an infusion blender, place them in a bowl. If not you can use a food processor. Add about 1/3 a cup of the liquid back to the beans, onions, and garlic. Add at least two tablespoons of your preferred fat- olive oil is what we used, but bacon fat would also be delicious. Blend until smooth, adding a bit more liquid to reach your preferred consistency.
We used the beans and chicken to make tostadas with cheese and avocado on top. Our side was crispy kale– yum!