Refried Black Beans (Instant Pot or Stovetop)

Close-up of refried black beans in a bowl with lime wedges and cilantro as garnish.

Refried Black Beans (Instant Pot or Stovetop)

Prep Time 15

Cook Time 45

Total Time 1

Servings:8 servings

Author: Lori Rasmussen, My Quiet Kitchen

Homemade refried black beans are creamy, healthy, delicious, and perfect for all of your favorite Mexican dishes. This recipe includes instructions for making refried black beans from scratch with dried beans, either in an Instant Pot (our preferred method), or on the stovetop. If you need a shortcut, you can also make vegan refried black beans starting with canned black beans. See the recipe notes for details.

Ingredients
US Customary | Metric

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

Equipment Note: If you don't have an immersion blender, a potato masher works (though it won't get them very creamy). Or if you prefer your refried beans on the creamier side, let cool slightly, and work in batches to blend using a food processor.

Using Canned Beans Instead of Dried: For a shortcut, start with 3 (15 oz) cans of black or pinto beans. Drain but reserve the liquid. Then follow the instructions in Steps 3 & 4 above in the "Stovetop Method."

Store leftover refried beans in the refrigerator for up to 6 days, or freeze for up to 3 months.

Nutrition