---
comments: true
tags:
  - pressure-cooker
---
# :potato: Refried Black Beans

![Refried Black Beans](../assets/images/refried-black-beans.jpg){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 8 | 60 minutes |

## :salt: Ingredients

- :potato: 400 g dried black beans
- :onion: 1 medium onion
- :garlic: 4 cloves garlic
- :herb: 1 tsp cumin
- :hot_pepper: 0.5 tsp chili powder
- :salt: 0.5 tsp black pepper
- :herb: 1 tsp dried oregano
- :stew: 5 cups vegetable broth
- :salt: some salt
- :lemon: some lime juice

## :cooking: Cookware

- 1 immersion blender

## :pencil: Instructions

### Step 1

Add dried black beans, coarsely chopped onion, garlic, cumin, chili powder, black pepper, dried oregano, and vegetable
broth to an Instant Pot.

### Step 2

Seal the lid and pressure cook for 40 minutes, then let pressure release naturally for 20 minutes.

### Step 3

Use a ladle to scoop out most of the liquid and set aside.

### Step 4

Use an immersion blender to blend, adding in liquid to desired consistency.

### Step 5

Stir in salt and lime juice to taste.