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Vegan Refried Beans Recipe (So Easy!)

All you need is a few simple ingredients and time for the beans to get tender for restaurant-style refried beans cooked right on the stovetop. A healthy, vegan refried bean recipe! #refriedbeans #veganrefriedbeans #beanrecipe #mexicanrecipe

All you need is a few simple ingredients and time for the beans to get tender for restaurant-style refried beans cooked right on the stovetop. A healthy, vegan refried bean recipe! 

Ingredients

Scale

1 pound dry pinto beans

6 cloves garlic, divided

1 large white onion, divided

3 tablespoons olive oil

1 serrano chile pepper, stemmed and chopped

1 teaspoon kosher salt

1 1/2 teaspoons ground coriander

1 1/2 teaspoons dried oregano 

1 ripe avocado, sliced for serving (optional)

1/4 cup cilantro leaves and tender stems, for serving (optional)

Instructions

Soak beans overnight. Place beans in a large bowl and cover with water by a couple inches. Leave to sit on the counter overnight. You can skip this step but it will cut the cook time in half. 

Cook beans. Drain beans in a colander and rinse well. Pick out any rocks. Place in a large pot cover with water by 3-4 inches.

Cut onion in half then cut one of those halves into two pieces. Add those to the beans along with 4 cloves of the peeled garlic.

Bring to a boil then reduce the heat to a low simmer. Cover, but lift the lid to stir occasionally making sure the beans aren’t sticking to the bottom of the pot. If the water level is getting too low and the beans are starting to show, bring another couple cups of water to a boil then add it to the pot.

Cook until the beans are tender and break apart when pinched between your finger and thumb. This could take anywhere from 1-3 hours depending on how long you soaked your beans, your elevation, how old your beans are, etc. 

This pot of beans will make two batches of refried beans. 

Fry the beans. Chop the other half of the onion and the other two cloves of garlic. Heat oil in a large frying pan over medium-high heat. Add onion, garlic, and serranos and season with the teaspoon of kosher salt. Sauté, stirring occasionally, until tender, about 5 minutes. Add coriander and oregano and let toast in the oil about 30 seconds. 

Take a dry measuring cup and measure 5 cups of the cooked beans with their liquid into the frying pan, you should have about equal parts beans and liquid. Mash with a potato masher until the beans have thickened and they are as chunky or smooth as you want them. 

If you want them super smooth, transfer the mixture to a blender and blend on low until pureed. 

Serve with avocado slices and cilantro as a side or see post for turning them into dinner! 

Notes

This pot of beans will make two batches of refried beans. Save the leftover whole beans in their liquid in the refrigerator for up to 5 days or freeze for up to 6 months. 

Keywords: refried beans

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