Oil-Free Refried Beans (Vegan)

Simple, creamy, vegan, and oil-free refried beans.  This homemade version is made with easy-to-find ingredients and is so much better than the canned stuff.  Eat them as they are, dress them up with optional add-ins, or use them in your favorite recipes (like in this refried bean taquito recipe).  

I use canned pinto beans to make these plant-based refried beans, but they can be replaced with 3 cups of cooked pinto beans.  The canned beans are already cooked, so we’re simmering them to build more flavor.  We want to infuse the vegetable broth, onions, and bay leaf to make a more cohesive flavor. 

I tested with water instead of vegetable broth and I wasn’t a fan.  They turned out too bland for me.  So, I wouldn’t recommend substituting with water, but water will work in a pinch.    

These low-fat refried beans are quick, easy to make, and ready in 30 minutes.  They’re vegan, wfpb (whole-food plant-based), oil-free, and naturally gluten-free!

How to Make Plant-Based Refried Beans

For oil-free cooking: In a medium preheated non-stick saucepan, add the onion and jalapeño.  Cook over medium heat until the onion is translucent, about 5-8 minutes.  If you don’t have a non-stick pan, add ¼ cup of water to the saucepan with the onions.

Flavor: Add the garlic, cumin, chili powder, and oregano and stir to coat the onions. Turn down the heat to medium-low and cook for about 30 seconds to 1 minute. 

Deglaze: Add the cup of vegetable broth and deglaze the pan.  Scrape off the brown bits from the bottom of the pan. A wooden spoon works well for this.

Beans: Add the pinto beans, bay leaf, and salt.  Stir to combine.

Cook: Bring to a boil, lower to a simmer, and cook the oil-free refried beans uncovered for about 10-15 minutes for the flavors to blend.

Mash: Remove the bay leaf.  There should be some liquid left, mash some of the beans into the liquid with a potato masher or blend with an immersion blender, keeping some whole for texture.  If the beans get dry after mashing add more vegetable broth or water to reach your desired consistency.  If the beans are too thin cook them with the lid off frequently stirring until they thicken.

Serve with your favorite toppings.

Tips

• To make the no-oil refried beans not so spicy, remove the seeds and white ribs from the jalapeño. 
• Make sure to simmer instead of boil, boiling will use more liquid.
• There should be liquid left over 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. Use it to deglaze the pan if needed to prevent them from burning. 
• The amount of liquid that you’ll need depends on the pan you’re using (by how much liquid evaporates during the cooking process) and your desired consistency.  Start with 1 cup and add more if needed.
• I like my beans on the creamy side.  If you prefer thick refried beans, start with ¾ cup of vegetable broth.  You can always add more if you need it.
• Finely dice the onions so you don’t have big chunks of them.
• I mash about ¾ of the beans, keeping some whole for texture.  Or mash all of the beans.
• A food processor or immersion blender can be used to create a creamy cohesive texture for these low-fat refried beans.  The beans may be too thick for a blender.  

Storage

Store cooled oil-free refried beans in an air-tight container in the refrigerator for about a week. If leftovers dry out add a splash of water to rehydrate them before you warm them up in the microwave or on the stovetop.  Stir in more water or vegetable broth to reach your desired consistency.

Serving Suggestions

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

I hope you enjoy this recipe for creamy vegan oil-free refried beans!

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