Vegan Refried Black Beans

This refried black beans recipe is miles ahead of canned beans. They’re tasty and soft, with the ideal texture, plus they’re vegan.

They’re a simple side dish for any Mexican or TexMex cooking, and they’re made in about 15 minutes with canned black beans.

When asked if you want whole or refried beans, there is only one correct answer. Only one.

I often wish I were the type of person who orders whole beans–the type who (on purpose!) chooses water over wine, fruit over cake, and a light vinaigrette over a rich, creamy salad dressing.

But not me. No, I’m all about the refried beans (and wine and cake and rich, creamy salad dressing).

They’re wonderful smeared inside a burrito, scooped onto a chip, or used as a bed for a layered dip. They’re rich, typically spicy, and full of flavor.

Vegans, on the other hand, usually have fewer alternatives. If you’re lucky, you can find “vegetarian” refried pinto beans in a can, but most taqueria-refried beans are laden with lard, which is a clear no-no for the vegans in the house.

Why Is This Recipe So Delicious?

• They’re bursting at the seams with taste.
• This recipe is quick and easy to prepare, taking only approximately 10 minutes.
• These vegan refried black beans are delicious.
• They’re the ideal complement to the Latin flavors that usually seem to accompany warmer weather.
• This dish is quite adaptable; you can use cumin, cilantro, or any other spices or flavors you choose.

Try these refried black beans in burritos, piled on top of tortilla chips for delicious nachos, or as a side dish for any Mexican or TexMex cuisine.

How Do You Make It?

1. In a large skillet, heat the oil over medium heat until it is hot. This dish is perfect for my cast-iron skillet.
2. Add the onion and garlic and cook for 5 minutes, or until the onions are softened. Keep stirring and don’t overcook the garlic or it can burn.
3. Half of the cooked beans (1 1/2 cup) should be added. Using a potato masher or the back of a wooden spoon, stir to incorporate into the cooked onion-garlic combination, then mash entirely.
4. Mash in the remaining black beans until desired texture is achieved; I prefer mine mashed. For added texture, leave some entire.
5. Cook for 3 minutes, stirring regularly, or until the bean starches begin to cling to or coat the bottom of the pan and turn a golden color. If you can’t identify it, don’t panic; simply keep stirring and cooking for another 3 minutes.
6. Combine all of the bean-soaking liquid with a generous amount of salt. Cook for about 2 minutes, or until the texture is consistent and the liquid is completely absorbed.
7. Remove from the heat and set aside to cool slightly before serving.

Refried Black Beans

Refried black beans made at home that are tasty and flexible. The perfect side dish for any Mexican or TexMex cuisine, made in 15 minutes with canned beans!

Ingredients

• 3 tablespoons avocado oil or refined coconut oil or other neutral vegetable oil
• 1/2 cup finely chopped white onion
• 2-3 medium garlic cloves minced
• 1 1/2-2 teaspoons kosher salt
• 3 cups cooked black beans drained. Canned is fine.
• 3/4 cup bean liquid or water from the cans of black beans

Instructions For Refried Black Beans

1. In a medium frying pan, heat the oil or shortening until it shimmers, about 2 minutes. Add the onion, garlic, and salt and simmer, stirring constantly, for 3-4 minutes, or until the veggies are tender and beginning to brown.
2. Use a potato masher or the back of a wooden spoon to completely mash half of the beans (1 1/2 cups). Add the remaining 1 1/2 cups of beans and mash, leaving about half of the whole, or whatever texture you choose.
   Cook, stirring regularly, for 3 minutes, or until the bean starches begin to cover the bottom of the pan and turn golden brown.
3. Cook, swirling and scraping the bottom of the pan to integrate the water and heat the beans through, for about 2 minutes, using bean-cooking liquid or water.
4. Although the beans may appear soupy at first, they will thicken as they cool, so be careful to use all of the water or bean cooking liquid.

Notes

• To create 3 cups cooked black beans, use approximately 2 standard cans of black beans.
• Refrigerate for up to 5-7 days in an airtight container.

Nutrition Information

Calories: 136kcal, Carbohydrates: 16g, Protein: 5g, Fat: 5g, Sodium: 438mg, Potassium: 243mg, Fiber: 5g, Vitamin C: 1mg, Calcium: 21mg, Iron: 1.4mg, Net Carbs: 11g