Step 1

Sort any debris from dried beans, then rinse them thoroughly. Place beans in pressure cooker and add the 5 cups of water and teaspoon of salt. Bring to high pressure and cook for 25 minutes, then let naturally release for 20 minutes before releasing any final pressure.

Step 2

Heat a skillet over medium heat and add 1 tablespoon of oil, the onion, and a pinch of salt. Sauté until the onion is softened and golden in spots, about 5 minutes.

Step 3

Add the jalapeño and garlic and sauté 1-2 minutes, until they are a shade darker.

Step 4

Push the vegetables over to one side of the pan, then add a tablespoon of oil in the empty space. Add the whole cumin, oregano, and crushed red pepper to the oil and let sizzle for 30 seconds, then add the salt and garlic powder and stir the spices into the onion mixture and turn off heat.

Step 5

Transfer the onion mixture to a blender and add the cilantro, lime juice, and final 2 tablespoons of oil. Blend until fairly smooth.

Step 6

Add the blended seasoning to the beans and bring to a low simmer, if using an Instant Pot cook on the sauté mode on less or normal to achieve this, if using a pot keep it on medium-low or low heat. Let simmer for 10-15 minutes, stirring regularly, or until the beans reach the desired consistency. If you want a more refried bean texture you can mash the beans partially or use an immersion blender.

Step 7

Taste and add salt as needed. Beans will thicken as they cool. Keep stored in the fridge for 1 week, or freeze for longer storage.