Homemade Vegan Refried Beans

Learn how to make creamy vegan refried beans from scratch using simple ingredients. So much better and fresher than canned!

This refried beans recipe uses dried beans instead of canned for a much fresher, homemade flavor. With just a few simple ingredients you’ll have a delicious side dish to serve Mexican food.

I love these beans alongside tacos, burritos, as a topping for nachos, or with just tortillas for a complete easy weekday meal.

So if you have only had refried beans from a can, I promise you that you will change your mind about them after making them yourself.

Making vegan refried beans from scratch is simple, inexpensive and much healthier than the canned version. You control the flavor, the texture, and most importantly, the ingredients.

A lot of store-bought refried beans contain lard, which is pork fat, and most traditional homemade refried beans recipes also include lard or even bacon fat

Most Mexican restaurants also include these ingredients, which gives the beans a lot of flavor. But even without it you can get that rich, creamy, flavorful result

Health Benefits of Beans

Beans are one of the healthiest foods you can eat and since they’re high in protein you should be eating them every day, especially if you are eating a vegan diet.

Although all types of beans are so good for you, we will be talking about Pinto beans. Just 1 cup of cooked Pinto beans contain 15 grams of protein and 15 grams of fiber.

They’re also high in Magnesium, Potassium and Iron, minerals that play many roles in the body and are important for energy.

  Magnesium helps to maintain bone strength, helps with sleep, and along with Iron helps to improve memory, clarity and mental focus.

  The Potassium and Magnesium found in beans contribute to muscle function, electrolyte balance, and even work to help you stay hydrated!

What Are Refried Beans?

Despite the name, refried beans aren’t actually fried twice. The term comes from the Spanish word refrito, which means “well fried.”

This dish has been around for centuries in Mexican and Central American cooking.

Beans were a staple long before modern kitchens. This method of cooking, mashing, and frying them is still one of the best ways to bring out their flavor and texture.

The good news is that it’s very  easy to make them vegan at home. All you need  is a food processor or frying pan, a good plant-based fat like olive oil and your all set.

I like to blend my beans in a food processor after they’re cooked because it’s very quick and easy.

But if you don’t have one or if you prefer to make yours the traditional way, you can use a frying or sautee pan. Its very easy to mash the beans with a potato masher.

Yes, those restaurant refried beans are so good! But because they’re made with lard, pork fat. or large amounts of vegetable oil, they contain lots of saturated fat and sodium. Canned fat-free versions usually compensate by the addition of excess salt to make up for lost flavor.

Why You’ll Love This Recipe

• Beans are very high in protein. Just 1 cup of cooked Pinto beans contain 15 grams of protein!

•  its completely vegan, made without lard or pork fat

• Inexpensive to make with basic ingredients

• Easy to adjust the flavor to your liking

Choosing the Best Beans

I used Pinto beans in this recipe because they mash up well and have a creamy texture that is perfect for refried beans.

You can also use Black beans, or Canellini beans which are a type of small white bean. I have made this recipe using both of these types and both of them were delicious.

Traditionally, in Mexico, beans are not soaked in water prior to cooking, but I occasionally soak my beans prior to cooking them to reduce cooking time.

Many cooks recommend soaking beans overnight to remove a compound called Phytic Acid. But this  phytochemical has anti-cancer and many other health benefits which is why do not always soak my beans and don’t recommend soaking them specifically to remove phytic acid.

Ingredients For Vegan Refried Beans

Instructions

• Throughly wash the raw beans by placing in a bowl of fresh, cold water. Remove any small pebbles or damaged beans.
• Drain off the water in a colander and rinse again.
• At this point, beans may be soaked overnight if you prefer. Simply place the beans in a large bowl and cover with fresh, cold water by at least 2 inches. Place in the refrigerator overnight.
• Add the beans to the pot with 8 cups of fresh, cold water.
• Place the onion and garlic in the pot with the beans and cover the pot with a lid.
• Start cooking the beans over high heat, then when just beginning to boil, turn heat to low and simmer, covered, for about 2 hours.
• Drain the beans in a colander placed into a large bowl, reserving the liquid and set it aside.
• Heat over medium heat, add the beans and mash well with a potato masher, or process for a few seconds at a time in the food processor.
• Add 1/4 cup at a time of the reserved bean cooking liquid to either the food processor or the sautée pan and continue to mash until you reach the desired consistency.
• Add the olive oil, spices and salt. Stir well and adjust the seasoning amounts if needed to your liking.

Tips on Making Refried Beans

• Always add salt to your beans when they’re done cooking. If salt is added too soon it will take longer to cook them.

• Use the bean cooking liquid or unsweetened plant based milk such as almond milk if you have it. These add more flavor than plain water.
• Mash to your preferred texture. It can be completely smooth, or a little bit chunky.
• Don’t skip the onion and garlic. They make a big difference in the flavor.
• Add a small amount of lime juice after mashing the beans.
• Stir in chopped cilantro to the finished recipe
• Use smoked paprika for a deeper flavor
• Add a pinch of cayenne pepper for a little heat

How to Serve

• These beans are great sorerved in many different ways. Some easy ideas:
• Add them to vegan tacos or for an easy meal, wrap them in warm tortillas.
• Serve with lime wedges on the side.
  • I have other recipes that are perfect alongside these refried beans. Try my Corn Oat Tortillas, Guacamole, and Pico de Gallo. They are also great with my Black Lentil Tacos

• Use them as a dip with tortilla chips
• Serve them alongside rice for a simple meal
• Add them to breakfast wraps or bowls

If you want to keep it fully vegan, try topping with salsa, guacamole, or fresh herbs instead of dairy.

How to Store

Fridge: Store in an airtight container for up to 4 days

Freezer: Freeze for up to 2 months

Reheat after adding a small amount of plant-based milk or water to bring back the texture since the beans will become thicker when refrigerated.