Homemade Plant-Based Refried Beans
Homemade Plant-Based Refried Beans
Ingredients
- 3 cups pinto beans, cooked, with 1 1/2 cups cooking liquid reserved
- 2 tablespoons vegetable oil
- 1/2 yellow onion, small, finely diced
- 3 cloves garlic, minced
- 2 dried red chiles, such as arbol or guajillo, stems removed
- 2 sprigs fresh epazote, plus more for garnish
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Heat the vegetable oil in a large, heavy-bottomed skillet or pot over medium heat. Add the diced yellow onion and sauté for 3-4 minutes until softened and translucent.
⏱️ 4 min
- 2
Add the minced garlic, dried red chiles, and 1 sprig of fresh epazote to the skillet. Continue to sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 3
Carefully add the cooked pinto beans along with 1 cup of their reserved cooking liquid to the skillet. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 4
Using a potato masher, begin to mash the beans directly in the skillet. Continue mashing and stirring, incorporating the aromatics, until the beans reach your desired consistency. For a creamier texture, mash more thoroughly; for a chunkier texture, mash less.
⏱️ 8 min
- 5
If the beans become too thick, add the remaining 1/2 cup of cooking liquid, a little at a time, until the desired consistency is achieved. Continue to cook, stirring frequently, for another 5-7 minutes to allow the flavors to meld and the beans to thicken.
⏱️ 7 min
- 6
Remove the dried red chiles and the cooked epazote sprig from the beans. Stir in the salt, adjusting to taste. Serve hot, garnished with a fresh sprig of epazote if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Plant-Based Refried Beans
- 3 cups pinto beans, cooked, with 1 1/2 cups cooking liquid reserved
- 2 tablespoons vegetable oil
- 1/2 yellow onion, small, finely diced
- 3 cloves garlic, minced
- 2 dried red chiles, such as arbol or guajillo, stems removed
- 2 sprigs fresh epazote, plus more for garnish
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Heat the vegetable oil in a large, heavy-bottomed skillet or pot over medium heat. Add the diced yellow onion and sauté for 3-4 minutes until softened and translucent.
⏱️ 4 min - 2
Add the minced garlic, dried red chiles, and 1 sprig of fresh epazote to the skillet. Continue to sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 3
Carefully add the cooked pinto beans along with 1 cup of their reserved cooking liquid to the skillet. Bring the mixture to a gentle simmer.
⏱️ 3 min - 4
Using a potato masher, begin to mash the beans directly in the skillet. Continue mashing and stirring, incorporating the aromatics, until the beans reach your desired consistency. For a creamier texture, mash more thoroughly; for a chunkier texture, mash less.
⏱️ 8 min - 5
If the beans become too thick, add the remaining 1/2 cup of cooking liquid, a little at a time, until the desired consistency is achieved. Continue to cook, stirring frequently, for another 5-7 minutes to allow the flavors to meld and the beans to thicken.
⏱️ 7 min - 6
Remove the dried red chiles and the cooked epazote sprig from the beans. Stir in the salt, adjusting to taste. Serve hot, garnished with a fresh sprig of epazote if desired.
⏱️ 3 min