Black beans, refrito style

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Ingredients

200 grams black-beans-dried, about 1 cup, rinsed and drained
0.5 medium onion-red, about 1/2 medium onion, roughly chopped
3 cloves garlic, roughly chopped
1/2 tsp cumin-seeds, ground
1/2 tsp chili-powder
1/2 tsp oregano-dried
1/8 tsp black-pepper, ground
2 cups vegetable-broth
1 dash salt, to taste

Method

Add everything except the lime to an electric pressure cooker.
Pressure cook on high pressure for 40 minutes.
Once the timer beeps, let the pressure release for around twenty minutes. Even after waiting, always open the venting knob of your pressure cooker before trying to take the lid off.
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, slowly adding some of the cooking liquid back if desired to the adjust the consistency.
Taste and season with salt, if needed.
Serve right away or store in the fridge for up to 4 days.

Notes

Salsa on the side is nice, and easy to keep on hand.
Lime juice and zest is a great addition for serving as well.
Fresh greens, like cilantro and green onion, are nice here too.

Made from

Data

Raw JSON data ↗

Nutrition Data

{
  "per": "1 serving",
  "calories": "273.16 kcal",
  "carbohydrates": "0 g",
  "fat": "30.84 g",
  "fibre": "0 g",
  "protein": "0 g",
  "sodium": "1451.25 mg",
  "sugar": "0 g",
  "water": "0 g"
}