Vegetarian Refried Beans

I love refried beans, particularly in bean burritos. Unfortunately, the unsalted commercial brands taste like canned crap. So I make my own. These are yummy and don’t take a lot of time as long as you remember to pre-soak the beans. Just make a mental note: beans before bed, beans before bed, beans before bed…. I use a food processor to achieve a smooth consistency, but if you don’t have one, just mash them by hand.

Serves 4.

SODIUM CONTENT: 12 mg per serving


1 lb. (1 16-oz. pkg) dry pinto beans, soaked overnight in 4 c. water
8 c. water
2 T. vegetable oil
1 c. finely diced onion (abut 1 med onion)
1 T. minced garlic (about 3 cloves)
3/4 t. ground cumin
1/2 t. ground coriander
3/4 t. freshly ground black pepper


Using a colander drain beans, then rinse well. Place beans into a large pot, add water, and bring to a boil over high heat. Once boiling, reduce heat to medium/med-low, cover pot and simmer, stirring occasionally, until beans are tender, about 1 hour. Remove from heat. Carefully pour 1/2 c. of the bean liquid into a measuring glass, then drain remaining liquid and discard. Place about a third of the beans into food processor and puree until smooth. Spoon pureed beans into a clean bowl, and process remaining beans. Set aside.

Heat oil in a large saute pan over med-high heat. Add onion and garlic, and cook, stirring, 5 minutes. Reduce heat to med/med-low, add pureed beans, reserved bean liquid and seasonings, and cook, stirring, 5 minutes. Serve hot.

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