Step 1

For Stovetop Canned Refried Beans: Place a large saucepot over medium-low heat. Add the olive oil, onions, garlic, cilantro, and spices. Sauté for 15 minutes, stirring regularly, until the onions are very soft.

Step 2

Meanwhile, drain and rinse the beans. Add them to the pot. Then add in the bouillon and 2 cups of water. Cover and simmer for 15 minutes, stirring every 5 minutes, to keep the beans on the bottom from burning.

Step 3

Use a potato masher to mash the beans to your desired consistency. (I like mine pretty smooth.) Stir in the fresh lime juice. Taste, then salt and pepper as needed.

Step 4

For Stovetop Dried Refried Beans: Place the dried beans in a large bowl. Pour in water, covering the beans by 1 inch. Cover the top of the bowl with plastic and let the beans soak overnight. Drain off the water.

Step 5

Place a large saucepot over medium-low heat. Add the olive oil, onions, garlic, cilantro, and spices. Sauté for 15 minutes, stirring regularly, until the onions are very soft.

Step 6

Add the soaked beans to the pot. Then add in the bouillon, 8 cups of water, and 1/2 teaspoon salt. Cover and simmer for 1 1/2 - 2 1/2 hours, stirring every 15 minutes, to keep the beans on the bottom from burning.

Step 7

Remove the lid and simmer another 15 minutes or so, until the liquid has evaporated a bit and the beans are very soft. The cooking liquid should have cooked down to the top of the beans.

Step 8

Use a potato masher to mash the beans to your desired consistency. (I like mine pretty smooth.) Stir in the fresh lime juice. Taste, then salt and pepper as needed.

Step 9

For Instant Pot Refried Beans from (No-Soak) Dried Beans: Set a 6+ quart Instant Pot on Sauté. Add the olive oil, onions, garlic, cilantro, and spices. Sauté for 15 minutes, stirring regularly, until the onions are very soft.

Step 10

Pour in the dried beans, the bouillon, 1/2 teaspoon salt, and 7 cups water. Stir well to loosen anything stuck to the bottom of the pot. (Debris could set off the burn notice.) Lock the lid into place, and set the Instant Pot on Pressure Cook High for 30 minutes.

Step 11

Perform a natural release. Once the steam button has dropped you can safely remove the lid. The water should have condensed into a thin gravy. If the beans look too watery, remove (and reserve) about 1 cup of liquid off the top.

Step 12

Use a potato masher to mash the beans to your desired consistency. (I like mine pretty smooth.) Stir in the fresh lime juice. Taste, then salt and pepper as needed. *Add some of the cooking liquid back in if desired.