Vegan Refried Beans Recipe

Pinto beans: These are the base of the dish, providing a creamy texture and rich flavor.

Olive oil: Used for sautéing the onions and garlic, adding a subtle richness.

Onion: Adds a sweet and savory depth to the beans.

Garlic: Enhances the overall flavor with its aromatic and pungent taste.

Ground cumin: Adds a warm, earthy flavor that complements the beans.

Salt: Enhances all the other flavors in the dish.

Vegetable broth: Helps to achieve the desired consistency and adds extra flavor.

When mashing the pinto beans, use a potato masher instead of a wooden spoon for a smoother consistency. If you prefer a chunkier texture, mash only half of the beans and leave the rest whole. Adding the vegetable broth gradually allows you to control the thickness of the refried beans.

• Pinto beans - Substitute with black beans: Black beans offer a similar texture and are equally nutritious, providing a slightly different flavor profile.

• Olive oil - Substitute with coconut oil: Coconut oil can provide a rich, slightly sweet flavor and is a good alternative for sautéing.

• Onion - Substitute with shallots: Shallots have a milder taste and can add a subtle sweetness to the dish.

• Garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, offering a similar flavor in a more convenient form.

• Ground cumin - Substitute with ground coriander: Ground coriander provides a citrusy, slightly sweet flavor that can complement the other ingredients well.

• Salt - Substitute with soy sauce: Soy sauce can add a depth of umami flavor while also providing the necessary saltiness.

• Vegetable broth - Substitute with water with a bouillon cube: A bouillon cube dissolved in water can mimic the flavor of vegetable broth effectively.

• Allow the refried beans to cool completely before storing. This helps prevent condensation, which can affect the texture and flavor.
• Transfer the cooled beans to an airtight container. Glass containers with tight-fitting lids are ideal for maintaining freshness.
• For short-term storage, place the container in the refrigerator. The refried beans will stay fresh for up to 4-5 days.
• If you plan to store the beans for a longer period, consider freezing them. Portion the refried beans into smaller, freezer-safe containers or resealable plastic bags. This makes it easier to thaw only what you need.
• Label the containers or bags with the date to keep track of their storage time. Refried beans can be frozen for up to 2-3 months.
• When ready to use, thaw the beans in the refrigerator overnight. For a quicker option, use the defrost setting on your microwave.
• Reheat the refried beans in a skillet over medium heat, adding a splash of vegetable broth or water to restore their creamy consistency. Stir occasionally until heated through.
• For added flavor, consider sautéing some onions and garlic before adding the thawed beans to the skillet. This can enhance the taste and aroma of your dish.

• stovetop method: place the leftover vegan refried beans in a skillet over medium heat. add a splash of vegetable broth or water to prevent them from drying out. stir occasionally until heated through, about 5-7 minutes.

• microwave method: transfer the beans to a microwave-safe dish. cover with a microwave-safe lid or plastic wrap. heat on high for 1-2 minutes, stirring halfway through. if needed, add a bit of vegetable broth or water to maintain the desired consistency.

• oven method: preheat your oven to 350°F (175°C). place the beans in an oven-safe dish and cover with aluminum foil. bake for 15-20 minutes, stirring halfway through. add a splash of vegetable broth or water if they start to dry out.

• slow cooker method: transfer the beans to a slow cooker. set it on low heat and cook for 1-2 hours, stirring occasionally. this method is great for keeping the beans warm for a longer period without drying them out.

• Skillet: A flat-bottomed pan used for cooking the onions, garlic, and beans over medium heat.

• Wooden spoon: A sturdy utensil for stirring the ingredients and mashing the beans to the desired consistency.

• Chef's knife: A sharp knife for chopping the onion and mincing the garlic.

• Cutting board: A surface to safely chop the onion and mince the garlic.

• Measuring spoons: Tools to accurately measure the olive oil, ground cumin, and salt.

• Measuring cup: A tool to measure the vegetable broth and cooked pinto beans.

• Mixing bowl: A bowl to hold the chopped onions and minced garlic before adding them to the skillet.

• Can opener: If using canned pinto beans, a tool to open the can.

• Spatula: An optional tool to help scrape down the sides of the skillet and ensure all ingredients are well mixed.

Pre-cook the beans: Use canned pinto beans instead of cooking them from scratch to save time.

Use a food processor: Quickly chop the onion and garlic using a food processor.

Batch cooking: Make a large batch and freeze portions for future meals.

Instant pot: Use an Instant Pot to cook the beans faster if you prefer fresh ones.

Pre-measure spices: Measure out the cumin and salt ahead of time.

Ready-made broth: Use store-bought vegetable broth to avoid making your own.