Once you taste these homemade Refried Black Beans, you'll never buy canned again! Seasoned with cumin, oregano, and a hint of chipotle pepper, they're rich and creamy with just the right amount of spice. And if you have an Instant Pot or other pressure cooker, there's no need to soak the beans first. You'll have delicious vegan refried beans made from scratch in about an hour, ready to use in all of your favorite Mexican dishes!
I love refried pinto beans as much as the next person, but once I discovered refried black beans, they quickly became part of my weekly grocery trip.
For a while, I kept cans of refried black beans stocked in the pantry, but then I realized how easy (and more affordable) it is to make them from scratch!
One pound of dried black beans yields about 4.5 to 5 cups of refried beans. That's the equivalent of 3 standard 15-ounce cans.
It typically costs around $2.00 (sometimes less) for a bag of beans, with the canned version running anywhere from $1.50 to $2 per can.
So even though there are only two of us in our house, I still always make the full batch. Refried black beans are incredibly versatile. Plus, they freeze well, so you can always have some on hand.
You'll LOVE these refried black beans because they're:
- budget-friendly and easy to make from scratch, especially in the Instant Pot!
- vegan, low in fat, and a great source of fiber, protein, antioxidants, and other important nutrients (source).
- and you can adjust the seasonings to suit your tastes!
For recipes using refried beans, check out my Vegan Taquitos and Vegan Refried Bean Dip. Both are great for parties!
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Ingredients
- Beans: You'll need a 1-pound (16-ounce) bag of dried black beans, any brand. Feel free to use organic beans if you prefer, but note that these cost a little more.
- Water: For cooking the beans. You'll also need to reserve some for blending.
- Onion and Garlic: You'll be using some of the onion and garlic to boil the beans and some for sautéing. Boiling the beans with onion and garlic infuses their flavor into the beans without being overpowering. Then, sauteing a bit of chopped onion and minced garlic adds another layer of flavor.
- Oil: You'll only need a small amount of cooking oil to saute the onion and garlic and bloom the spices, which really amps up the flavor. If you're avoiding extracted oils, use a splash of vegetable broth or water instead.
- Seasonings: I used a combination of salt, pepper, cumin, oregano, and dried chipotle flakes to lightly season the refried beans while still allowing the flavor of the black beans to shine. The chipotle flakes add a smoky kick, but you can leave them out if you are sensitive to heat.
- Lime: Freshly squeezed lime juice brightens up the dish with an extra pop of tangy flavor, but you can leave it out if you prefer.
See the recipe card below for amounts and step-by-step instructions.
How to Make Refried Black Beans in the Instant Pot
Step 1: Prepare the beans. Rinse and sort the beans, and then add them to your pressure cooker. Add half of an onion, a smashed clove of garlic, water and salt.
Step 2: Cook the beans. Secure the lid of your pressure cooker and set to sealing. Cook on high pressure for 30 minutes. Then, allow the pressure to release naturally for 10 minutes. Check the beans to see if they mash easily. If not, cook for another 4-5 minutes.
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Step 3: Drain the beans. When the beans are tender, drain them in a colander, reserving 2 cups of the cooking liquid. Remove the onion peel.
Step 4: Sauté onion and garlic. Add oil and chopped onion to the pressure cooker, and cook until translucent, about 5 minutes. Then, add minced garlic, cumin, oregano, and chipotle flakes (if using). Cook for 1 minute, stirring frequently.
Step 5: Incorporate the beans. Add the beans to the onion and garlic mixture, along with salt, pepper, 1 cup of the reserved liquid, and fresh lime juice.
Step 6: Puree. Using an immersion blender, puree the beans until they are smooth and creamy, adding more of the reserved liquid as needed. Taste and adjust the seasonings, and keep warm until ready to serve.
Tip :
When the Instant Pot beeps and the pressure starts to naturally release, set another timer for 10 minutes so you won't forget to check on the beans.
Stovetop Method
If you don't have a pressure cooker, no problem! You can also make vegan refried black beans on the stove. However, note that you will have to soak them for this cooking method.
- Soak the beans: Place dry black beans in a bowl and add enough water to cover the beans by about two inches. Let sit overnight then drain. If you don't have time to soak the beans overnight, you can do a "quick soak" instead. To do it, add the beans to a pot with enough water to cover by one inch. Bring to a boil, cover, and then remove from heat. Let sit for 1 hour, then drain.
- Cook the beans with the onion and garlic: Similar to the Instant Pot instructions, you'll simmer the beans with half of the onion, a clove of garlic, and ½ teaspoon salt, but increase the amount of water to 8 cups. Bring to a boil, then reduce the heat to low and partially cover the pot. Cook for about 2 hours or until fully tender. Reserve 2 cups of cooking liquid, and drain the beans.
- Sauté onion and garlic: Sauté chopped onion and minced garlic, and add seasonings.
- Combine and mash: Finally, add the beans to the onion and garlic mixture along with seasonings and the reserved liquid, and blend as noted in steps 5 and 6 above.
Ways to Serve Refried Black Beans
- Use the refried beans as a filling for vegan burritos and tacos, like in this Tempeh Tacos recipe.
- Serve with all your favorite toppings like Vegan Cashew Queso, Corn Salsa, guacamole, and non-dairy sour cream. This recipe also works well as a tasty party dip.
- Spread a layer of refried beans on tortillas and top with cheese for some epic Vegan Quesadillas.
- Replace the whole beans with a scoop of refried beans in these hearty Vegan Taco Bowls.
Variations
- Spicy: mix in some diced jalapeno or serrano chiles; chipotle in adobo sauce is another option for increasing the heat.
- Fat-free: omit the oil and sauté the onion, garlic, and seasonings in a small amount of vegetable broth to make this recipe fat- and oil-free.
- With Pinto Beans: feel free to swap the black beans for pinto beans, but note that they may take 5-10 minutes longer to become tender enough to mash.
Equipment
To make these refried black beans, you'll need a 6- or 8-quart Instant Pot or similar multi-cooker or pressure cooker. If you're making the beans on the stovetop instead, you'll need a large, heavy-bottomed pot.
An immersion blender makes it easy to puree the beans right in the pot.
FAQs
Definitely! If you don't have time to cook beans from scratch you'll need three 15-ounce cans of black beans (or pinto beans). Reserve the liquid from the cans to use in place of the cooking liquid, to adjust the consistency. Then saute the onion, garlic, and seasonings, add the beans and some liquid, and puree the refried beans exactly as described in the recipe.
Store leftover refried beans in an airtight container in the refrigerator for up to 6 days or in the freezer for up to 3 months.
Helpful Tips
- It's important to thoroughly rinse and sort the dried beans before cooking. This helps to remove any dirt or small stones that may have made their way into the package. Rinsing also helps eliminate some of the natural starches on the beans' surface, reducing the amount of foam produced during cooking.
- After cooking the beans, be sure to give your pressure cooker insert a quick rinse and wipe it out before sautéing the onion and garlic.
- If you don't have an immersion blender, you can use a potato masher instead, but note that the beans won't be as creamy.
- To make the refried beans even creamier, let cool slightly then blend in batches in a food processor until your desired consistency is reached.
More Vegan Bean Recipes
I hope you enjoy these refried black beans! If you try the recipe, I would love to hear from you. Be sure to comment below and let us know!
Recipe
Refried Black Beans (Instant Pot or Stovetop)
Equipment
- 6-quart instant pot - optional
- immersion blender - or potato masher or food processor
Ingredients
- 1 pound dried black beans
- 7 to 8 cups water
- 1 medium yellow or white onion - halved
- 3 cloves garlic - divided
- 1 Tablespoon oil - or broth for fat-free beans
- ½ teaspoon cumin
- ½ teaspoon oregano
- ¼ teaspoon dried chipotle flakes, optional
- 1½ teaspoons fine sea salt - divided
- black pepper - to taste
- 1 small lime - optional
Instructions
Instant Pot Method:
- Rinse and sort the beans, and place in a 6-quart or larger Instant Pot. Add one half of the onion to the Instant Pot, leaving it intact/whole. Peel and smash one clove of garlic, and add it to the Instant Pot, along with 7 cups of water and ½ teaspoon salt. Secure the lid and set to sealing. Cook on high pressure for 30 minutes.
- When the timer is done, allow the pressure to release naturally for 10 minutes (I like to set a timer so I don't forget). Then carefully flip the vent knob to release any remaining pressure. Remove the lid and check the beans; if they don't mash easily, re-secure the lid and cook for another 4-5 minutes at high pressure.
- Once the beans are very tender, reserve 2 cups of the liquid, then drain the beans in a colander. Remove and discard the onion peel.
- Rinse and wipe out the Instant Pot, then turn on the saute function. Chop the remaining onion, and mince 2 cloves of garlic. Add the oil and onion to the pot, and cook until translucent, about 5 minutes. Add the garlic, cumin, oregano, and chipotle, if using. Stirring frequently, cook for 1 minute.
- Return the beans to the pot. Add 1 teaspoon salt, black pepper, 1 cup of the reserved liquid, and the juice of the lime. Use an immersion blender to puree the beans until as smooth and creamy as you like, adding more of the reserved liquid as needed. Taste for seasoning. Keep warm until ready to serve.
Stovetop Method:
- Soak: Place dry black beans in a large bowl and add enough water to cover the beans by about 2 inches. Let sit overnight then drain. Alternatively, quick soak the beans by adding them to a pot with enough water to cover by 1 inch. Bring to a boil, cover the pot, then remove from heat. Let sit for 1 hour, then drain.
- Cook the beans: In a large pot, add the soaked and drained beans and half of the onion (leaving it intact). Peel and smash one clove of garlic, and add it to the pot, along with 8 cups of water and ½ teaspoon salt. Bring to a boil, then reduce the heat to low and partially cover the pot. Cook for about 2 hours or until fully tender. Reserve 2 cups of the liquid, and drain the beans. Remove and discard the onion peel.
- Make refried beans: Preheat the same pot or a large, deep saute pan over medium heat. Chop the remaining onion and mince the garlic. Add the oil to the pot, if using, and cook the onion until translucent, about 5 minutes. Add the garlic, cumin, oregano, and chipotle. Stirring frequently, cook for 1 minute.
- Return the beans to the pot. Add 1 teaspoon salt, black pepper, 1 cup of the reserved liquid, and the juice of the lime. Use an immersion blender to puree the beans until as smooth and creamy as you like, adding more of the reserved liquid as needed. Taste and adjust the seasonings as desired.
Notes
Estimated Nutrition (per serving)
Nutrition is an estimate and will vary depending on the exact amounts and ingredients used.
KC says
I've never made my own refried bean but saw this recipe and decided to give it a try. I was pleasantly surprised how easy it is and how delicious they are. I have made them a few different times and will continue in the future. Thanks for a great recipe!
Mandy says
Made these yesterday easy and delicious. Definitely a keeper thank you! I love cooking with the pressure cooker!
Lori Rasmussen says
I do, too. Makes things so easy! Glad you enjoy it, Mandy.