1poundblack beansdried, rinsed and drained ($1.44)
4cupswatercan use vegetable broth for more flavorful beans
Instructions
Instant Pot Instructions
Using the sauté function on your Instant Pot, sauté the onion and jalapeño in avocado oil for 5 minutes or until fragrant and translucent.
Next, turn off the Instant Pot to stop the sauté and add in the remaining ingredients. Stir to combine and add the lid. Make sure the valve is set to SEAL. Cook for 40 minutes on high pressure.
After 40 minutes, allow the Instant Pot to depressurize naturally for at least 10 minutes. Manually release the remaining pressure by switching the valve to the “venting” position.
After cooking, there should be some liquid remaining. Blend the beans with your immersion blender directly in pot with remaining liquid until you have reached your preferred texture. I like to leave a few beans whole. Alternatively, if you prefer extra smooth beans you can blend them in a blender or food processor.
Leftover beans will keep for up to 4 days in the refrigerator or 3 months in the freezer.
Slow Cooker Instructions
Heat a large skillet over medium heat. Once warm, add avocado oil and heat until warm. Add the onion and jalapeño and sauté for 5 minutes, stirring frequently until fragrant and translucent.
Transfer the sautéed onion and jalapeño to the slow cooker bowl along with the remaining ingredients. Add an additional cup of water or broth (slow cookers require more liquid than Instant Pots).
Cook on HIGH for 8-10 hours, or until beans are soft and tender. Time needed will vary depending on your slow cooker.
Using an immersion blender, blend the beans directly in the cooking liquid until your desired consistency.
Serve immediately or allow to cool completely for later use. The refried beans will thicken considerably over time.