Vegan Refried Beans Recipe

Introduction

Homemade vegan refried beans are a delicious and healthy addition to any meal. Made from dried beans, spices, and sautéed onions and garlic, this recipe is simple and full of flavor. Plus, it’s completely plant-based, gluten-free, and perfect for tacos, burritos, or as a side dish.

Ingredients

• 1 pound pinto beans, dry (or any bean of your preference)
• 6 cups water
• 1 cube vegetable bouillon broth
• 1 bay leaf
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• ½ teaspoon cayenne pepper
• Salt and pepper, as desired
• 2 tablespoons extra virgin olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• Optional: ¼ cup fresh cilantro, chopped

Instructions

1. Step 1: Place dried beans in a pot and cover with water. Soak overnight. Drain and discard the soaking water, then place beans in a large pot.
2. Step 2: Add 6 cups fresh water, vegetable bouillon cube, bay leaf, chili powder, cumin, oregano, and cayenne pepper to the pot.
3. Step 3: Cover with a lid and cook until beans are very tender, about 1 ½ to 2 hours, stirring occasionally. Add water if evaporation causes the beans to dry out. The beans should have enough broth when done. Season with salt and pepper, then remove from heat and cover to keep warm.
4. Step 4: While beans are cooking, heat olive oil in a large skillet over medium heat. Add diced onions and minced garlic, sautéing for about 10-12 minutes until soft and translucent.
5. Step 5: Remove the bay leaf from the beans. Use a slotted spoon to transfer the beans to the skillet with onions and garlic, draining excess liquid back into the pot.
6. Step 6: Mash the beans over medium-low heat using a potato masher, adding the reserved bean cooking liquid one ladle at a time until you reach the desired texture. The beans should be soft with some chunks and a moist, stiff consistency.
7. Step 7: Garnish with fresh cilantro if desired, and serve immediately with tortillas, or use as a filling for tacos, burritos, or as a side dish.

Tips & Variations

• Try using black beans or heirloom beans like Rojo for a different flavor and texture.
• To keep beans extra creamy, add more reserved cooking liquid while mashing.
• Use an Instant Pot by skipping the soaking step and cooking on the “beans/chili” setting for about 30 minutes.
• For a slow cooker version, soak beans overnight then cook with seasonings on high for 4-6 hours or low for 8-10 hours.

Storage

Store leftover refried beans in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the texture if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dried beans?

Yes, you can substitute canned beans for dried to save time. Rinse and drain them well, then sauté with onions and garlic and mash. You may want to adjust seasoning and add a little water or broth for moisture.

Are refried beans healthy?

Absolutely! Made from nutrient-rich beans, refried beans provide protein, fiber, vitamins, and minerals. Using olive oil instead of lard keeps this recipe vegan and heart-healthy, with moderate calories and plenty of good nutrients.

Vegan Refried Beans Recipe

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5 from 125 reviews

Learn how to make healthy, flavorful Vegan Refried Beans from scratch using simple pantry staples like dried beans, vegetable broth, and spices. This recipe avoids traditional lard by using extra virgin olive oil to create a deliciously creamy, protein-packed, and fiber-rich dish perfect as a side or filling for Mexican-inspired meals.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 10 hours (including overnight soaking)
• Yield: 8 servings (3/4 cup each) 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Mexican, American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Beans and Broth

• 1 pound pinto beans, dry (or any bean of your preference)
• 6 cups water
• 1 cube vegetable bouillon broth
• 1 bay leaf

Spices

• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• ½ teaspoon cayenne pepper
• Salt and Pepper, as desired

Sauté Base

• 2 tablespoons extra virgin olive oil
• 1 small onion, diced
• 3 cloves garlic, minced

Optional Garnish

• ¼ cup fresh cilantro, chopped

Instructions

1. Soak the Beans: Place the dried beans in a pot and cover them with water. Soak overnight to soften and reduce cooking time.
2. Cook the Beans: Drain and discard the soaking water. Add 6 cups fresh water, vegetable bouillon cube, bay leaf, chili powder, cumin, oregano, and cayenne pepper to the pot with beans. Cover and cook over medium heat for 1½ to 2 hours, stirring occasionally and adding water if needed, until beans are very tender but still have a broth. Season with salt and pepper to taste, then remove from heat and keep covered.
3. Sauté Onions and Garlic: While beans are nearly done, heat olive oil in a large skillet or cast iron pan over medium heat. Add diced onions and minced garlic, sautéing for 10-12 minutes until they become translucent and soft, stirring frequently to prevent burning.
4. Combine and Mash: Remove the bay leaf from the beans. Use a slotted spoon to transfer beans to the skillet with onions and garlic, draining excess liquid back into the pot. Mash the beans in the skillet over medium-low heat, adding reserved bean liquid a ladle at a time to reach your desired creamy and slightly chunky texture.
5. Finish and Serve: Once mashed to your liking, optionally garnish with fresh chopped cilantro. Serve immediately as a side dish or as a filling for tortillas, tacos, burritos, or salads.

Notes

• Instant Pot Option: Skip soaking. Cook beans with spices and broth on the ‘beans/chili’ setting, then mash as directed.
• Slow Cooker Option: Soak beans overnight. Cook with spices and broth on high for 4-6 hours or low for 8-10 hours, then mash.
• Mash beans to a slightly wetter texture than desired as they dry out slightly when served.
• Feel free to try different bean varieties like black beans or heirloom beans for varied flavors.

Keywords: vegan refried beans, homemade refried beans, plant-based beans, healthy refried beans, Mexican side dish, pinto beans, bean recipe, vegan Mexican food