Black Refried Beans
This Refried Black Beans recipe is a flavorful and easy vegan recipe with pantry staple dried beans, no soaking required. These bold and flavorful beans can be made on the stove top or Instant Pot / Pressure Cooker - recipes for both below!
Servings: 8 servings
Calories: 220kcal
Cost: $1
Equipment
Ingredients
- 1 lb dried black beans about 2 1/4 cups dried beans (or 2 14-ounces of canned beans)
- 1 tablespoon extra virgin olive oil
- 1 red onion diced
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon Sea Salt
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon adobo seasoning
- 5 cups water
- 1 lime juiced
- Toppings I used red onion, chili flakes, cilantro, and extra lime juice
Instructions
Stove Top Directions
- In a large pot, add the Olive oil and onions and cook over low heat for 4 to 5 minutes.
- Add the canned beans and the rest of the ingredients, and stir well to combine. Simmer over low heat for 15 minutes.
- Using an immersion blender or a potato masher, blend the rest of the beans until they are a creamy consistency. Garnish with extra cilantro and chili flakes and enjoy.
Pressure Cooker Directions
- Set the Pressure Cooker/Instant Pot to sauté mode, add Olive oil and onions and cook for 4 to 5 minutes.
- Add the rest of the ingredients, and set to Manual/Pressure Cook mode for 45 minutes.
- Allow the beans to naturally release for 20 minutes or so. Then release any remaining pressure. Using an immersion blender or a potato masher, blend the rest of the beans until they are a creamy consistency. Garnish with extra cilantro and chili flakes and enjoy.
Nutrition
Calories: 220kcal | Carbohydrates: 38g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 451mg | Potassium: 881mg | Fiber: 9g | Sugar: 2g | Vitamin A: 91IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 3mg