vegan beans

These quick and easy vegan refried beans are perfect for dipping, served as a side dish, or stuffed into burritos. Ready in minutes and full of flavor!

Easy Vegan Refried Beans

olive oil

onion, (diced)

garlic cloves, (minced)

cumin

oregano

water ((or as needed))

lime juice

salt, (or to taste)

Coat the bottom of a large skillet with the oil and place it over medium-high heat.

Give the oil a minute to heat up, then add the onion. Sauté the onion for about 5 minutes, until soft and beginning to brown.

Add the garlic, cumin, and oregano to the skillet. Cook everything for about 1 minute, until the garlic becomes very fragrant.

Stir in the beans and water. Raise the heat and bring the water to a boil.

Lower the heat and allow the water to simmer for about 10 minutes, until most of it has evaporated and the beans have softened a bit. You can add more water to the skillet if it becomes too dry while cooking.

Remove the skillet from heat. Mash the beans as much as you like with a fork or potato masher — they can be made creamy or left somewhat chunky. It&#039;s up to you!

Return the skillet to the burner and reheat the beans if needed. You can also add more water if needed.

Remove the skillet from the burner and season the beans with lime juice and salt.

Serve.

A hearty and filling Cuban black bean soup that you can make on the stovetop or in the instant pot. My Cuban black bean soup is vegan-friendly and is sure to be warm and comforting!

Very Best Cuban Black Bean Soup (Stovetop + Instant Pot)

onion,

½ green bell peppers, finely diced

red bell pepper, finely diced

cubanelle pepper

garlic,

bay leaves

(~2 cups) dried black beans, rinsed (soak if doing the stovetop version)

stock

oregano cumin

red wine vinegar (according

brown sugar (or muscovado sugar)

SAUTE: Heat the oil in a 4 quart...

SAUTE: Heat the oil in a 4 quart (or larger) dutch oven or soup pot (or on the saute setting in your instant pot) over medium-high heat. When warm, add the onions, peppers, garlic, and bay leaves and saute for 5-6 minutes or until the veggie soften and the onions are translucent.

STOVE TOP: Add the black beans, 6 cups...

STOVE TOP: Add the black beans, 6 cups of stock, oregano, and cumin and bring to a boil, then reduce the heat too low, cover, and simmer for 1 ½ -2 hours or until the beans are cooked through. Remove the bay leaves.INSTANT POT: Add the black beans, 5 cups of stock, oregano, and cumin. Cover, make sure the vent is sealed. Cook on manual high pressure for 30 minutes. If using organic or older beans, they may require additional time. Once the timer goes off, allow a natural pressure release for 10 minutes. Then do a quick release to let out any remaining pressure. Stir the soup and test the beans for doneness; remove the bay leaves.

FINISH (STOVE AND IP): You can puree ½...

FINISH (STOVE AND IP): You can puree ½ the soup in the blender if you want it to be thicker. I usually just smash using a wooden spoon on the walls of the pot until it reaches my desired consistency. Season with 2 tablespoons of red wine vinegar, sugar, and ½ teaspoon of salt. Stir and adjust with additional vinegar, sugar, and salt as needed. Allow the soup to cool for 15 minutes. It should thicken a bit as it sits. Top with chopped avocados, and serve with cooked rice!

This Instant Pot Pinto Beans recipe is a great way to get started with meal prep and cooking beans with an instant pot. It simplifies the process and ensures you won’t need to spend hours in the kitchen to have a bowlful of pinto beans. 

Instant Pot Pinto Beans

dry pinto beans

water

salt

jalapeno (minced or red pepper flakes (if you like spicy))

garlic

onion

salt (to taste)

In a 6-quart pressure cooker, add the beans, water, salt, and any optional additions that you’re using. Set it to high pressure and cook for 25 minutes.

After 25 minutes, release the pressure, remove the lid, and use the “saute” function to cook for another 25 to 35 minutes, or until the beans reach your desired softness. Stir occasionally.

These cilantro and cumin seasoned black beans are easy to make and so incredibly flavorful. Enjoy them on their own, in bowls, tacos, burritos, enchiladas or more!

Seasoned Black Beans

lb (2 1/2 cups) dried black beans

red onion, chopped

jalapeños (more or less to taste, remove seeds

tsp whole cumin seed

tsp red pepper (more

tbsp dried Mexican (substitute Mediterranean) Oregano

cilantro, leaves

lime juice (~2 limes)

salt,

garlic powder

Sort any debris from dried beans, then rinse...

Sort any debris from dried beans, then rinse them thoroughly. Place beans in pressure cooker and add the 5 cups of water and teaspoon of salt. Bring to high pressure and cook for 25 minutes, then let naturally release for 20 minutes before releasing any final pressure.

Heat a skillet over medium heat and add...

Heat a skillet over medium heat and add 1 tablespoon of oil, the onion, and a pinch of salt. Sauté until the onion is softened and golden in spots, about 5 minutes.

Add the jalapeño and garlic and sauté 1-2...

Add the jalapeño and garlic and sauté 1-2 minutes, until they are a shade darker.

Push the vegetables over to one side of...

Push the vegetables over to one side of the pan, then add a tablespoon of oil in the empty space. Add the whole cumin, oregano, and crushed red pepper to the oil and let sizzle for 30 seconds, then add the salt and garlic powder and stir the spices into the onion mixture and turn off heat.

Transfer the onion mixture to a blender and...

Transfer the onion mixture to a blender and add the cilantro, lime juice, and final 2 tablespoons of oil. Blend until fairly smooth.

Add the blended seasoning to the beans and...

Add the blended seasoning to the beans and bring to a low simmer, if using an Instant Pot cook on the sauté mode on less or normal to achieve this, if using a pot keep it on medium-low or low heat. Let simmer for 10-15 minutes, stirring regularly, or until the beans reach the desired consistency. If you want a more refried bean texture you can mash the beans partially or use an immersion blender.

Taste and add salt as needed. Beans will...

Taste and add salt as needed. Beans will thicken as they cool. Keep stored in the fridge for 1 week, or freeze for longer storage.

If you're looking for a new bean recipe, you've found it! This Pot Beans recipe is so simple and delicious, that it will be your new staple go-to beans dish. Enjoy!

Frijoles de la Olla [NO SOAK| Stove, Crockpot, IP]

dried beans (rinsed)

½ of a yellow onion (roughly sliced)

red chile pepper flakes

dried Mexican oregano

hot water

Salt (to taste)

Put everything but the salt in a large pot, cover, and bring to a boil. Reduce to a simmer, and let cook for around 2 hours, or until the beans are soft. (If you&#39;re using black beans, this may take longer than with other varieties.)

Stir in the salt and let cook for another ½ hour.

Serve the beans and their broth in individual bowls. Or strain out the beans, serve those, and use the broth as a soup base.

Top 5 vegan beans recipes from across the web

The most viewed vegan beans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Vegan Refried Beans

Very Best Cuban Black Bean Soup (St...

Instant Pot Pinto Beans

Seasoned Black Beans

Frijoles de la Olla [NO SOAK| Stove...

Top 5 vegan beans recipes from across the web

The most viewed vegan beans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Vegan Refried Beans

Very Best Cuban Black Bean Soup (St...

Instant Pot Pinto Beans

Seasoned Black Beans

Frijoles de la Olla [NO SOAK| Stove...

The most viewed vegan beans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine