Description

How to make delicious, healthy, vegan Refried Beans from scratch using dry beans on the stove top or in your instant pot.

Ingredients

2 cups beans (pinto, black beans, or try something different!), soaked 8 hours.
5 cups water ( 7 cups if using Instant pot)
1/2 teaspoon salt
2 teaspoons chili powder
2 teaspoons cumin
2 bay leaves ( or 2 teaspoons dried oregano)
——–
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon chili powder
½–1 teaspoon chipotle powder ( optional)
½–1 teaspoon smoked paprika ( optional)
2–3 tablespoons olive oil ( optional)

Instructions

Place beans in a bowl or pot and pour 5 cups of water over top. Let them sit on the counter overnight or for 8 hours, until they will swell and double in size. Drain.
Place soaked beans in a large pot with 5 cups of fresh water. Add salt, cumin, chili powder and bay leaves. Bring to a boil over high heat. Cover and turn heat to low then simmer gently until tender, about 2 hours.
Drain the beans , reserving the cooking liquid, and removing the bay leaves.
Place them in the food processor with the additional salt and spices. Add 1- 1 ½ cups of the cooking liquid into the food processor and puree until smooth. Add a couple tablespoons of olive oil to the puree, if you like for extra richness and delicious flavor.
Keep warm in the oven until ready to serve, or divide and freeze, or simply refrigerate for the week. They will keep for 3-4 days.

Notes

If making in an Instant Pot, place all ingredeints in the Instant pot with 7 cups water and pressure cook on high for 35 minutes. Let pressure naturally release. Continue following directions starting with draining the beans (saving the liquid).

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