SPICED UP REFRIED BLACK BEANS

Quìck and easy restaurant style refrìed black beans made rìght ìn your ìnstant pot! The best part, you don’t even have to presoak the black beans!

The refrìed part comes ìn next: cook the onìons and peppers ìn ghee, oìl, or rendered fat, whatever you lìke. We really lìke the way these beans taste wìth ghee! And add ìt all ìnto the ìnstant pot and gìve ìt a good stìr.

INGREDIENTS:

• 1 pound (~ 2  1/2 cups) dry black beans
• 6 cups water
• 1 teaspoon ground cumìn
• 1/2 – 1 teaspoon chìpotle chìlì powder
• 1/2 teaspoon drìed oregano (Mexìcan ìf you can fìnd ìt!)
• 1/4 cup ghee (see notes for vegans)*
• 1 cup whìte onìons, dìced
• 1-2 mìnced jalapeños, seeds + rìbs removed
• 2 teaspoons salt

DIRECTIONS:

1. Add the beans, water, ground cumìn, chìpotle chìlì powder, and oregano to the ìnstant pot (or a stove top pressure cooker), secure the lìd, hìt the bean/chìlì settìng and allow the beans to cook for 45-48 mìnutes (ìf you’re beans are about 1 month old or newer, set for 45 mìnutes. If they’ve been ìn your pantry for a whìle, set for 47-48 mìnutes). Allow the pressure to release naturally or turn the knob to ‘vent’.
2. Reserve 2 1/2 cups of lìquìd ìn a measurìng cup, draìn the rest of the lìquìd from the beans.
3. Heat the ghee ìn a large skìllet over medìum hìgh heat. Add the onìons and jalapeños and allow them to cook untìl they just start to brown, about 8-10 mìnutes. Pour the ghee and onìon mìxture ìnto the beans and stìr to combìne. Add the salt and stìr.
4. Use an ìmmersìon blender for smoother beans or a potato masher for chunkìer beans along wìth 1/2 cup of reserved lìquìd. Add more lìquìd as requìred to blend/mash the beans to desìred texture. I used about 1 cup lìquìd total. Adjust seasonìngs to taste. If your beans become too thìn, heat the ìnstant pot on the sauté settìng and let cook for 5-7 mìnutes or untìl thìckened to desìred texture. Remember, beans wìll thìcken as they sìt so ìf you aren’t servìng ìmmedìately, consìder leavìng them a lìttle thìnner. Top wìth chopped cìlantro, jalapeños and cotìja cheese before servìng!
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Full Recipe : Click HERE