Directions 6 steps | 65 Minutes
Prepare the black beans. Cover the dried beans in water and soak for at least 20 minutes or overnight. (See notes 1.)
Drain the soaked black beans from the soaking liquid. Place the black beans in an Instant Pot along with 1½ liters of water, garlic cloves and a slice of onion. Cook on manual high pressure for 30 minutes. Let the pot naturally release the pressure. (See notes 2 and 3.)
Prepare the refried black beans. In a large skillet over medium heat, heat the olive or vegetable oil. Add the chopped onion to the oil and stir fry until browned, about 6-8 minutes.
Drain the cooked beans from the liquid. Add the drained beans to the skillet and start mashing them with a potato masher while they fry and mix with the onions. (See notes 4.)
Add the salt and keep mashing at medium heat. If the beans start drying too much and sticking to the pan, add a little of the bean broth. You can also add more oil if needed. The refried beans should have the texture of mashed potatoes but you can always decide how thick you like them. Once cold, the refried beans will become thicker. Taste and adjust seasoning, if needed.
Serve and enjoy! (See notes 5.)
- Soaking the beans will soften the skins and hydrate the flesh for proper cooking.
- If you do not have an Instant Pot, you can:
- Cook the black beans in a pressure cooker for 30 minutes.
- Cook the black beans in a regular pot for 1½ hrs. Add one cup of hot water to the pot every 30 minutes until the beans are soft and fully cooked.
- Do not add salt to the beans at this point. The skin of the beans will harden if salt is added while cooking.
- You can reserve the bean broth for another use such as vegetable soup.
- Serving suggestions:
- You can use the refried beans as a side dish or you can serve topped with guacamole, salsa and corn tortilla chips.
- For a delicious snack, spread generously on a halved baguette, add grated cheese on top and grill in the oven for a couple of minutes.
- Prepare enfrijoladas by adding more liquid to the beans so you can spoon the mixture over rolled corn tortillas. Top with crumbled cheese such as cotija, sour cream, cilantro, shredded lettuce and salsa.