Description
Instant Pot Refried Black Beans - easy frijoles refritos from dry black beans, pressure cooked in about an hour.
Ingredients
Scale
- 8 ounces (1 heaping cup) dry black beans, sorted and rinsed
- 1 small onion, peeled
- ¼ teaspoon dried fennel seeds or 1 sprig fresh epazote
- ½ teaspoon fine sea salt
- ¼ teaspoon baking soda
- 3 cups water
- ¼ cup vegetable oil
- 1 medium onion, minced
- 2 cloves garlic, smashed
- ½ teaspoon fine sea salt
- 1 chipotle en adobo with sauce, minced (or 1 tablespoon chipotle puree)
- 1 teaspoon fine sea salt
Instructions
- Pressure cook the beans for 35 minutes with a Quick Release: Stir the beans, peeled onion, fennel seeds, ½ teaspoon salt, ¼ teaspoon baking soda, and water into an Instant Pot or other pressure cooker. Lock the lid and cook at high pressure for 35 minutes in an Instant Pot or other electric pressure cooker (use Manual or Pressure Cook mode in an Instant Pot), or for 30 minutes in a stove top pressure cooker. Quick release the pressure. Remove the lid and discard the onion, saving the beans and the cooking liquid.
- Sauté the aromatics: Heat the vegetable oil in a large fry pan over medium-high heat until the oil is shimmering. Add the minced onion, smashed garlic cloves, sprinkle with ½ teaspoon of salt, and stir in the chipotle en adobo. Sauté until the onions are browned around the edges, about five minutes.
- Fry the beans: Carefully pour the beans and all of their cooking liquid into the fry pan. (The hot oil may splatter when the wet beans are added.) Sprinkle with 1 teaspoon of salt, then start mashing the beans, stirring as you go to get the onions evenly distributed. Keep cooking the beans, stirring and mashing occasionally, until the liquid evaporates and the beans thicken, about eight minutes. Serve and enjoy!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: Mexican