Description
Ready in less than 10 minutes these simple vegan refried beans are perfect on the side or enjoyed as a dip. Delicious and thrifty too!
Ingredients
Units
Scale
- 2 cups pinto beans, cooked (or black beans)
- 1/2 tbsp olive oil
- 1 clove minced garlic
- 1 tsp chilli powder (or less to taste)
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 1/2 – 1 cup water or broth
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
- Heat oil over medium low heat, add garlic and cook until fragrant. Add the beans, spices and water/broth. (The more liquid you add the thinner the refried beans will be. For drier beans start with the lesser amount of liquid and increase if needed to reach your desired consistency). Raise the heat to bring the liquid to a boil. Reduce to a simmer and cook until the beans are heated through about 5 minutes.
- Mash the beans with a fork or potato masher for a rougher texture. Puree the beans using an immersion blender for a completely smooth texture.
- Store in the fridge in an air-tight container for 3-4 days or freeze for longer storage. Enjoy as a side or a dip. We love having these refried beans on the side of our 10 Minute Tofu Breakfast Scramble.
Notes
Approximate Cost: CAD $0.73 using beans we cooked from scratch and water, bean water, or homemade broth for the liquid. Using canned beans would cost us roughly $1.96.
Most traditional recipes saute diced onion with the garlic. Lessen the spices to your taste. And add as much liquid as desired for the consistency you want. (I also find I need more or less water depending on what kind of bean I use and how they were cooked).
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican