Holé Molé Refried Black Beans

Put that can of refried beans down because this recipe for homemade refried black beans is about to put that can to shame! Starting with dried beans gives the end result a deep, more satisfying result than starting with canned beans, but the real star here is our Holé Molé spice blend, a handcrafted combination of chiles, seeds, spices and herbs that lends a complex and smoky depth to the dish. This recipe offers two methods for cooking the beans: the classic stovetop simmer or a quicker pressure cooker approach using your Instant Pot.  No matter which method you choose, the result will be a delicious and versatile accompaniment to whatever is on your menu tonight.

Oh, and the best part is that these beans freeze wonderfully, so make a big batch and have homemade refried beans whenever you want!!

Let's get cooking, shall we?

Holé Molé Refried Black Beans

Makes about 6 cups of beans

Ingredients:

• 1 pound dried black beans (about 2 cups), picked over and rinsed

• 1 white onion, peeled and quartered

• 2 cloves garlic, peeled

• 2 tablespoons vegetable oil

• 1 1/2 tablespoons Holè Molé spice blend

• 1 teaspoon kosher salt

Stovetop Directions:

Add the rinsed beans, onion, garlic, and vegetable oil along with 6 cups water to a large pot. Bring to a boil then lower to a simmer and cook, covered, until the beans are tender, about 2 hours. Drain, reserving 2 cups of cooking liquid.

Return the beans to the pot and mash using a potato masher or fork. Add one cup of the cooking liquid along with the Holè Molé. Bring to a simmer and add more cooking liquid a couple of tablespoons at a time until you've reached your desired consistency. Season to taste with kosher salt and serve!

Instant Pot Directions:

Add the rinsed beans, onion, garlic, and vegetable oil along with 6 cups water to your Instant Pot. Pressure cook on high pressure for 45 minutes. Allow pressure to release naturally for 10 minutes, then carefully release the remaining pressure manually. Switch the Instant Pot to "Saute" mode. Add the Holè Molé and carefully mash everything together using a potato masher or fork. Continue to cook, stirring occasionally, until the mixture has thickened. Season to taste with kosher salt and serve!

Make ahead: Leftover beans will keep for up to 5 days in the refrigerator or 6 months in the freezer. You'll need to add liquid (either water or broth) when reheating.