Refried Cuban Black Beans
- 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
- Sort and rinse the black beans.
- Add beans, veggies, and spices to the Instant Pot with chicken broth.
- Seal IP and set to manual for 35 minutes, NR (natural release.)
- When the pin drops, open the IP and ladle out and reserve much of the cooking liquid.
- Using a hand mixer, blend the bean mixture until smooth, adding back liquid as necessary to achieve a consistency you like.
- Add the salt, olive oil, and sugar, and blend again.
- Put lid back on and cook on manual for an additional 10 minutes, NR.
- Garnish with cheese, avocado, sour cream, or whatever you like with refried beans.
- Enjoy!
Recipe by Our Life in the Shire at https://www.ourlifeintheshire.com/refried-cuban-black-beans/
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