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Refried Black Beans

Ingredients

1/2 cup dried black beans (about 100 grams (?))
1/4 medium white onion, roughly chopped (can use more if you want)
1 clove garlic, peeled and stem end cut off
1/4 tsp cumin
1/8 tsp chili powder
1/8 tsp black pepper
1/4 tsp dried oregano
1 1/4 cups vegetable broth
pinch salt
lime zest and juice, to taste

Method

Add everything except the lime to an Instant Pot.
Seal the lid, making sure the Venting Knob is set to Sealing. Press “Pressure Cook” and set the timer to 40 minutes. Once the timer beeps, let the pressure naturally release for 20 minutes. If there is any pressure remaining, move the Venting Knob to Quick Release before carefully open the lid.
Use a ladle to scoop most of the extra liquid off and into a bowl or container, or strain the beans over a bowl or container, reserving the cooking liquid.
Use an immersion blender to blend the beans until smooth (or leave chunky if you prefer), slowly adding some of the cooking liquid back if desired to the adjust the consistency.
Season with salt, if needed (they may not need salt depending on the broth you used) and add a squeeze of fresh lime juice and a little lime zest.
Serve right away or store in the fridge for up to 4 days.

Notes

Great with rice.
Salsa on the side is nice, and easy to keep on hand.
Fresh greens, like cilantro and green onion, are nice here too.
Make a quick fresh chopped salsa, with onions, diced cherry tomatoes, and cilantro and salt and lime or lemon juice, is a really nice touch as well. Could be a more home-made alternative to the storebought salsa.

Nutrition Data

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  "serving": "1 serving"
}

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  "nutritionEntries": []
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  "ingredients": [
    "1/2 cup dried black beans (about 100 grams (?))\n",
    "1/4 medium white onion, roughly chopped (can use more if you want)\n",
    "1 clove garlic, peeled and stem end cut off\n",
    "1/4 tsp [cumin](https://amzn.to/2D8b0WG)\n",
    "1/8 tsp chili powder\n",
    "1/8 tsp black pepper\n",
    "1/4 tsp [dried oregano](https://amzn.to/2IuZY19)\n",
    "1 1/4 cups vegetable broth\n",
    "pinch salt\n",
    "lime zest and juice, to taste\n"
  ],
  "method": "*   Add everything except the lime to an [Instant Pot](https://www.amazon.com/gp/product/B01NBKTPTS/ref=as_li_qf_asin_il_tl?ie=UTF8\\&tag=ruonrefo-20\\&creative=9325\\&linkCode=as2\\&creativeASIN=B01NBKTPTS\\&linkId=5310d5b34093f35b70c255f4f530e991).\n*   Seal the lid, making sure the Venting Knob  is set to Sealing. Press “Pressure Cook” and set the timer to 40 minutes. Once the timer beeps, let the pressure naturally release for 20 minutes. If there is any pressure remaining, move the Venting Knob to Quick Release before carefully open the lid.\n*   Use a ladle to scoop most of the extra liquid off and into a bowl or container, or strain the beans over a bowl or container, reserving the cooking liquid.\n*   Use an immersion [blender](http://www.jdoqocy.com/click-7686099-13079131) to blend the beans until smooth (or leave chunky if you prefer), slowly adding some of the cooking liquid back if desired to the adjust the consistency.\n*   Season with salt, if needed (they may not need salt depending on the broth you used) and add a squeeze of fresh lime juice and a little lime zest.\n*   Serve right away or store in the fridge for up to 4 days.\n",
  "notes": "*   Great with rice.\n*   Salsa on the side is nice, and easy to keep on hand.\n*   Fresh greens, like cilantro and green onion, are nice here too.\n*   Make a quick fresh chopped salsa, with onions, diced cherry tomatoes, and cilantro and salt and lime or lemon juice, is a really nice touch as well. Could be a more home-made alternative to the storebought salsa.\n",
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