Refried Beans

Today, it’s all about how to make the best refried beans. Seriously. We make them on the weekends (almost every weekend) and do so many different things with them. Well, mostly we make taco bowls with Spanish rice, tomatoes, olives, lettuce, and vegan sour cream and cheese, but we could do so many other things with them. You can add these beans to a breakfast burrito with spinach, potato, avocado, tomato, etc. And you can serve these up as a side dish as well. Delicious!

Easy-to-make vegan refried beans you can set and forget. No soaking needed! #fruitsohard #vegan #glutenfree #refriedbeans #beans #dinner

Let me know if you try this recipe! Rate it, comment below, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!

Refried Beans
Prep Time
10 mins
Cook Time
8 hrs 20 mins
Total Time
8 hrs 30 mins
 
Easy-peasy refried beans! They're amazing for all kinds of dishes, like tacos, burritos, Mexican pizzas, and more. Makes plenty, so feel free to share!
Course: Side
Cuisine: Vegan | Gluten-Free
Servings: 8 -10
Author: Mickey Reed
What you'll need:
  • 1 green (or red) bell pepper
  • 2-4 jalapenos
  • 1 yellow onion
  • 3-4 garlic cloves, minced
  • 2-3 cups beans (black or pinto - we prefer black)
  • 6 cups water
  • 2 tsp chili powder
  • 2 tsp cumin
  • Sea salt to taste
What you'll do:
  1. Chop up bell pepper, jalapeno, onion, and garlic and sauté in pan until sweated through. Add to bottom of crock pot.
  2. Add beans to crock pot - no need to presoak.
  3. Cover with about 6 cups of water or so - enough to put at least 1 inch of water above the beans.
  4. Stir in chili powder and cumin.
  5. Cook on high for 8 hours, adding additional water as needed to keep beans covered.
  6. Strain beans, saving the liquid.
  7. Add beans back into pot, add salt to taste, and mash together using potato masher or hand mixer.
  8. Add some of the liquid you drained off as needed for desired consistency.

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