Vegan refried beans are not quick to make, but they are delicious when made from scratch. They are also very economical if you start with dried beans. I buy the large bags of dried pinto beans from Costco. This recipe is better than any other vegan refried bean from the grocery store.
I like to use a pressure cooker to cook my beans. It is much quicker than cooking the beans on the stove. Most of the time I don’t even soak my beans. If you plan on cooking a lot of dried beans I would highly recommend you get a pressure cooker. I have an Instant Pot and I am very happy with it.
If you do not have a pressure cooker you will have to cook your beans on the stove which will take longer. Cooking the beans from scratch is essential. That is when we flavor the beans. Once the beans are cooked I do not add anything as a refry the bean.
You can flavor the beans however you like. I like to use a little cumin, chili powder, and no chicken broth. Just remember the beans will be cooked in their cooking liquid and reduced. The flavors will be very concentrated.
Once the beans are cooked, making vegan refried beans is as simple as adding the beans to a cast iron skillet, mashing the beans, and letting them cook down in their cooking liquid. The beans will start to break apart and thicken up as they cook. I like my beans to be on the thicker side. Just remember the beans will thicken up a little after you remove them from the stove and been in the refrigerator.
- 2 cups dry pinto beans, soaked overnight
- ½ tbsp no chicken broth base
- 2 tsp cumin
- 5 cups water
- 2 tsp chili powder
- If you are using the pressure cooker place all of your ingredients in the pressure cooker and cook on high pressure for 30 minutes. If you don't soak your beans the time needed will be closer to 45 minutes.
- To cook your beans on the stove, add all of the ingredients to a large pot and simmer covered for about an hour. Time will vary based on the batch of beans.
- Once the beans are cooked through. Place a cast iron skillet over medium-high heat. Add in 2 tbsp of oil and then add in the cooked beans without their liquid.
- Begin to mash the beans with a potato masher. Getting the right consistency will take time. Add a cup or two of the cooking liquid into the beans. Allow the beans to reduce down. Stir often to continue to break up the beans.
- Continue to occasionally mash the beans and adding more of the cooking liquid as the bean thicken up. Once all of the cooking liquid has been incorporated into the refried beans and the desired consistency is reached the beans are done.