Vegan MoFo – Day 14!

Vegan MoFo – Day 14!
​I am a little late posting day 14. One of my cats had to have emergency surgery and I spent most of the end of last week worrying about him or following him around the house after he came home. Hopefully, he will be better in a few days! ​
​Day 14’s theme of MoFo was to create a dish full of flavor, but low in sodium. I believe cooking from scratch is one of the best ways to know and control what goes into your food. I still enjoy going out to eat, especially living in the Portland, Oregon area. We have countless vegan options to tempt us. But I find it is usually cheaper to cook at home and from scratch. 

I thought my pressure cooked “refried” beans fit the theme perfectly. I love, love the Instant Pot and use it at least once or twice a week to make some type of beans. Lately, I have been cooking either black beans or pinto beans and then turning them into “refried” beans. I use the quotes, because they do not contain any oil and haven’t been fried, but they are smooth and creamy like refried beans. I haven’t decided which type of bean I like better, but I am leaning towards black beans. My husband prefers the pinto beans.

​It sounds odd, but I basically overcook the beans so they are plump and very tender. I don’t soak the beans either. I throw them in the IP dry, along with a few spices. I like to use a little cumin, corinader, garlic powder, and onion powder. Once they are cooked, I drain them, reserving a little cooking liquid and about ⅓ cup of whole beans, and then blend them using a hand blender. Adding the reserved cooking liquid as need to keep them smooth, but not runny. I also add salt to taste and the juice of 2 limes (depending on the juice and how juicy they are). After they are smooth, I add the reserved whole beans and mix everything with a spoon. I dare you not to try the beans as you do this. I swear half of the beans just disappear at this point for me 🙂

  • 2 cups of dried black beans (or pinto beans if you prefer), rinsed and drained
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp cumin
  • ¼ tsp coriander
  • Water, enough to cover the beans by 2 – 3 inches

After cooking:

  • Juice from 1-3 limes (I like a lot of lime juice, but use how much you like)
  • ½ – 1 cup reserved cooking liquid
  • ⅓ cup reserved whole cooked beans
  • Salt

How to make:

  • Add the dried beans, garlic and onion powders, cumin, and coriander to the Instant Pot liner. Cover the beans with water, make sure the water is about 2-3 inches above the beans. Stir in all of the spices. 
  • Lock the lid back into place and set the vent to seal.
  • Set the Instant Pot to high pressure for 45 minutes for black beans or 50 minutes for pinto beans. Allow it to cook and then let the pressure release naturally.
  • Using a slotted spoon or a collinder, drain the beans and place them into a large bowl. I like to use a slotted spoon for this step. Make sure to reserve some of the cooking liquid. I also find that the pinto beans need a little more liquid than the black beans. 
  • Add salt to taste, I usually start with ½ tsp of salt and add more if needed. Also, add the lime juice. For both the salt and lime juice, you can always add more, but cannot take away. So start with a little and add more if you need. 
  • Blend the beans using a hand blender or food processor until smooth. Add some of the reserved cooking liquid if the beans start to look dry. Taste for seasoning. If you do not have a hand blender or food processor, you can use a potato masher and just mash them until they are smooth. 
  • After they are smooth, add the reserved whole beans and mixed together. Season with more salt if needed.

​These make a great side dish, a taco/burrito filling, or bean dip! 

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