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Here is a recipe for vegan refried beans that is perfect for beginners:




Here is a recipe for vegan refried beans that is perfect for beginners:


Ingredients:

· 1 tablespoon olive oil

· 1 small white onion, diced

· 2 cloves garlic, minced

· 1 jalapeno pepper, seeded and minced (optional)

· 1 cup dried pinto beans, soaked overnight and drained

· 4 cups water

· 1 teaspoon ground cumin

· 1/2 teaspoon chili powder

· 1/4 teaspoon salt

· 2 tablespoons tomato paste (optional)

· 2 tablespoons chopped fresh cilantro (optional)


Instructions:

· Begin by soaking the pinto beans overnight. Place the beans in a large bowl or pot and cover them with water by about 2 inches. Let the beans soak at room temperature for at least 8 hours or overnight.

· When you're ready to make the refried beans, drain and rinse the soaked beans under cold running water.

· Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and jalapeno pepper (if using) and sauté until the vegetables are soft and translucent, about 5 minutes.

· Add the drained pinto beans to the saucepan, along with the water, cumin, chili powder, and salt. Bring the mixture to a boil, then reduce the heat to low and simmer the beans, uncovered, for 1 hour, or until the beans are tender.

· Using a slotted spoon, transfer the beans to a blender or food processor. (Mistake to avoid: Don't try to blend the beans while they are still in the saucepan. Trust me, you don't want bean puree all over your kitchen counters and floor. Ask me how I know...)

· Add the tomato paste (if using) and blend the beans until they are smooth and creamy. (Tip: If the beans are too thick, you can add a little bit of the cooking liquid to help thin them out.)

· Transfer the refried beans back to the saucepan and cook over medium heat until they are heated through, stirring occasionally. Stir in the chopped cilantro, if using, and serve the refried beans hot.


Here are some substitution and variation ideas for this vegan refried beans recipe:


Substitutions:


· If you don't have pinto beans, you can use black beans, kidney beans, or even lentils instead. Just keep in mind that the cooking time and flavor may vary slightly.

· If you don't have olive oil, you can use any other neutral-flavored oil, such as vegetable oil or avocado oil, in its place.

· If you don't have fresh cilantro on hand, you can use a tablespoon of dried cilantro instead, or omit it altogether.




Variations:


· To add some extra flavor and texture to the beans, you can try stirring in some diced bell peppers, zucchini, or carrots along with the onions and garlic.

· For a spicier version of the beans, you can add some extra chili powder or diced jalapeno peppers to the mixture.

· If you want to make the beans more like a traditional refried bean dish, you can try adding a can of diced tomatoes or a cup of tomato sauce to the mixture before blending.

· For a creamier version of the beans, you can try adding a splash of unsweetened soy milk or coconut milk to the mixture before blending.

· If you want to add some extra protein to the beans, you can try stirring in some cooked and crumbled tofu or tempeh before serving.

· I hope these substitution and variation ideas help you customize this vegan refried beans recipe to your liking.


Remember, making vegan refried beans is not only easy and delicious, but it's also a great way to add some plant-based protein to your meals. Whether you're looking for a tasty side dish or a filling main course, these refried beans are sure to satisfy. With a few simple ingredients and some basic kitchen skills, you'll be on your way to refried bean heaven in no time. So go ahead, give this recipe a try and see for yourself just how tasty and versatile vegan refried beans can be. And as always, don't forget to have a little fun in the kitchen – after all, cooking is supposed to be enjoyable! Happy cooking!

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