Vegan Refried Beans Recipe
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.
- 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
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
- Soak the Beans: Place the dried beans in a pot and cover them with water. Soak overnight to soften and reduce cooking time.
- 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.
- 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.
- 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.
- 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
Find it online: https://foodbylina.com/vegan-refried-beans-recipe/
