Refried Cuban Black Beans
 
 
Ingredients
  • 1 lb (2 cups) dry black beans
  • 2-4 cups chopped bell peppers, onions, or other veggies (I use frozen!)
  • 1 tsp oregano
  • ½ tsp cumin
  • 8 cloves garlic (more or less to taste)
  • 4 cups chicken broth (if I use a lot of extra veggies, I add water to make sure everything is covered)
  • dash of organic kelp granules (optional)
  • *1/2 to 1 tbsp kosher salt (to taste, AFTER beans are cooked)
  • *1/2 cup olive or avocado oil
Instructions
  1. Sort and rinse the black beans.
  2. Add beans, veggies, and spices to the Instant Pot with chicken broth.
  3. Seal IP and set to manual for 35 minutes, NR (natural release.)
  4. When the pin drops, open the IP and ladle out and reserve much of the cooking liquid.
  5. Using a hand mixer, blend the bean mixture until smooth, adding back liquid as necessary to achieve a consistency you like.
  6. Add the salt, olive oil, and sugar, and blend again.
  7. Put lid back on and cook on manual for an additional 10 minutes, NR.
  8. Garnish with cheese, avocado, sour cream, or whatever you like with refried beans.
  9. Enjoy!
Recipe by Our Life in the Shire at https://www.ourlifeintheshire.com/refried-cuban-black-beans/