Spare Spoons Kitchen
Refried Black Beans
The Pantry · Instant Pot · no soaking

Refried Black Beans

Creamy refried black beans from dry — pressure-cooked soft, then blended smooth right in the pot. No soaking, no can, and a fraction of the cost. Vegan and gluten-free.

40 min pressure no soak from dry
Spoon cost
Time ●●○○○ Anytime
Instant PotVeganGluten-Free
Servingsamounts scale to match
10
Units

Ingredients

Cook them soft, then blend right in the pot. Refried beans need to be properly tender, so this goes the full 40 minutes plus a long natural release; an immersion blender then takes them to the creamy texture you want. Reserve a little cooking liquid to loosen them if they stiffen.

Easier, if you like

  • Start from cooked beans: 4–5 cups of basic black beans (or canned), warmed and blended with a little liquid.
  • Fry them in a little oil after blending for a more traditional, thicker refried texture.

Method

    Cook's notes

    No pressure cooker? Start from 4 cans (15 oz) black beans, drained: warm them with the same seasonings and ½ cup water for 10 minutes, then blend as written. (From dried: overnight soak + a covered 1½-hour simmer first — the cans are the lower-spoons path.)

    Made from black beans rather than the usual pinto — a little richer and darker, and the same method works with pinto if you prefer.

    Blend to taste — leave them a touch chunky, or take them completely smooth.

    They firm up as they cool; loosen with a splash of water or cooking liquid when reheating.

    Naturally vegan and gluten-free; freezes well in portions.

    Vegan and gluten-free as written

    Vegan / gluten-free: it already is — use GF bouillon (or none).

    Spiced: blend in a little cumin, chili powder, or a chipotle for a smoky-spicy version.