Simple Refried Beans

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.

Serving Suggestions

• Eat the beans as they are or with some rice.
• Burritos
• Tacos
• Taquitos or flautas
• Tostadas
• Enchiladas
• Quesadillas
• Nachos

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!

Simple Refried Beans

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• Author: Allie
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

Simple, healthy, and oil-free refried beans that ready in about 30 minutes.

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Ingredients

Scale 1x2x3x

• 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)

Optional Add-ins

• Fresh cilantro
• Vegan cheese
• Diced tomatoes
• Salsa

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Instructions

1. Sauté the onion and jalapeño in a preheated dry non-stick skillet for oil-free cooking, or sauté in oil.
2. 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.
3. 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.
4. Cover and simmer for about 10-15 minutes for flavors to blend.
5. 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.
6. If the beans get dry after mashing add more vegetable broth to reach your desired consistency.
7. Stir in the fresh lime juice.

Equipment

Non-stick sauce pan

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• Category: Main Course, Side Dish
• Cuisine: Mexican

Keywords: vegan refried beans, oil-free refried beans, homemade refried beans