Simple, healthy, and oil-free refried beans. Eat them as they are, dress them up with optional add-ins, or use them in your favorite southwest or Mexican-food dish. They’re quick, easy to make, and ready in 30 minutes.
How to Make Homemade Oil-Free Refried Beans
- Remove the seeds and white ribs from the jalapeño to make it not so spicy.
- Canned beans are already cooked, so we’re simmering them to build more flavor. We want to infuse the vegetable broth, onions, and seasoning to make a more cohesive flavor.
- No need to boil, just simmer the ingredients.
- There should be liquid leftover after simmering the beans that you’ll mash into the mixture, the beans will get too dry without it.
- Keep water or broth by your side when you add the garlic and spices, they’ll stick. Cook on low or medium-low depending on how well your pan holds heat. Use broth or water to deglaze the pan.
- The amount of liquid that you’ll need depends on the pan you’re using (by how much liquid evaporates in the cooking process) and your desired consistency. Start with 3/4 cup and add more if needed.
- Finely dice the onions so you don’t have big chunks of onions.
- Eat the beans as they are or with some rice.
- Taquitos or flautas
Storing Refried Beans
- Leftovers will dry out in the refrigerator, so add a splash of water to rehydrate them before you warm them up in the microwave or on the stovetop.
- Portion off cooled leftovers into freezer-safe containers and freeze for several months. Once thawed, add a splash of water, then heat up in the microwave or on the stovetop.
I hope you enjoy the recipe for oil-free refried beans!Print
Simple, healthy, and oil-free refried beans that ready in about 30 minutes.
- 1 small onion finely diced (about 1 cup)
- 1 jalapeno (diced)
- 3 garlic cloves (minced)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 cans (15 ounces) pinto beans
- ¾–1 cup vegetable broth (plus more if the beans get too dry)
- ½ teaspoon salt
- Pepper to taste
- ½ lime (juiced)
- Fresh cilantro
- Vegan cheese
- Diced tomatoes
- Sauté the onion and jalapeño in a preheated dry non-stick skillet for oil-free cooking, or sauté in oil.
- When the onion becomes translucent add the garlic, cumin, and oregano. Sauté for about a 1 minute on medium-low. Add a tablespoon of broth if the ingredients start to stick.
- Add the pinto beans, vegetable broth, salt, and pepper. Start with ¾ cup of vegetable broth, you can always add more if the beans get too dry.
- Cover and simmer for about 10-15 minutes for flavors to blend.
- There should be some liquid left, mash some of the beans into the liquid with a potato masher or the back of a fork, keeping some whole for texture.
- If the beans get dry after mashing add more vegetable broth to reach your desired consistency.
- Stir in the fresh lime juice.
- Category: Main Course, Side Dish
- Cuisine: Mexican
Keywords: vegan refried beans, oil-free refried beans, homemade refried beans