vegan refried beans

Make Creamy Mexican&nbsp;Instant Pot Refried Beans Recipe (Pressure Cooker Refried Beans) with this Easy No-Soak, No Canned Beans Method! Deliciously satisfying mashed beans side dish, topping, filling, or dip. Made with simple, whole ingredients.

Instant Pot Refried Beans

(454 grams) pinto beans (, rinsed and drained)

(323 grams) large onion (, roughly diced)

(13.7 grams) garlic (, minced)

stock

(30 milliliters) olive oil, lard or bacon fat

(2.7 grams) ground cumin

(1.1 grams) dried oregano

Salt

Cilantro

Jalapeno ((optional))

Saute Onion, Spices, and Garlic: Heat up Instant Pot using Sauté More function. Wait until it says HOT. Add in 2 tbsp olive oil, bacon fat, or lard. Add roughly diced onion and cook until softened. Then add ½ - 1 tsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano, and minced garlic to Instant Pot. Cook for another minute until fragrant.

Deglaze: Pour roughly ½ cup unsalted chicken stock in Instant Pot and deglaze by scrubbing all the brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.

Pressure Cook Beans: Add well-drained pinto beans in Instant Pot and pour in remaining 3 ½ cups unsalted chicken stock. Pressure Cook at High Pressure for 40 mins (tender with a bite) or 50 mins (silky smooth &amp; tender), then 25 mins Natural Release.

Drain Beans Liquid: Strain the beans liquid with a strainer. Place beans back in Instant Pot. Keep the beans liquid in a mixing bowl.

Mash Beans: Create Instant Pot Refried Beans by mashing the beans with a potato masher or immersion blender until desired consistency. Taste and season with salt (FYI: we used 4 pinches of salt). Add drained beans liquid back to the mashed beans until desired consistency.

Garnish Refried Beans: Give it a final taste and garnish. You can spice it up with some jalapeno. Serve &amp; enjoy~ :)

The BEST Instant Pot Refried Beans are easy, healthy and absolutely delicious. Use these homemade vegan frijoles for any of your favorite Mexican inspired dishes!

INSTANT POT REFRIED BEANS

lb. dried pinto beans (2 cups), rinsed and odd beans

onion,

garlic cloves, mined

jalapeno

cumin

chili powder

bay leaves

black pepper

salt

vegetable broth

– 2 limes, juice of

Start by washing the beans

Rinse the beans under cool running water using a colander. Pick out and remove any odd shaped beans.

Add ingredients to the instant pot

Place the beans in the bowl of the instant pot, add the onions, garlic, cumin, chili powder, chili peppers (if using), bay leaves, salt, pepper and finish with the liquids.

Pressure cook the beans

Manually set the Instant Pot to HIGH pressure for 45 minutes, close the vent. Once done, let the pressure cooker steam vent naturally for 25 minutes.

Drain the beans

Let the beans cool a few minutes and drain the liquids, reserving up to 2 cups.

Mash or Puree the beans

Using a potato masher or immersion blender, mash or puree the beans to desired consistency. Add as much of the reserved liquids you need to thin. Ultimately, you may like the beans un-mashed, more ranchero or charro style.

Taste for flavor

Taste the beans, adding as much lime juice, salt and pepper as you like.

Store

Leftovers can be stored in the refrigerator for 4 &#8211; 5 days in a covered container. To keep longer, freeze the beans in freezer safe containers for 2 &#8211; 3 months. Let thaw in the fridge overnight. Re-heat on the stove over medium low, stirring frequently.

First time making refried  after I saw my canned ones had 2% lard in them !!! Yuk!   Will keep making this recipe weekly they are perfect - don’t  forget the lime.. only one thing — FIND AND REMOVE THE BAY LEAVES... I started mashing and then it was a chore to find them :)

Make oil-free instant pot refried beans from scratch with simple ingredients. Super flavorful, and versatile. No soaking required!

Oil-Free Instant Pot Refried Beans

water

pinto beans

garlic ((peeled and smashed))

cilantro

scallions

vegetable bouillon cube

oat milk

tsp chili powder

sea salt

Pressure cook

Add water, beans, garlic, cilantro, scallions, bay leaves, and bouillon cube to the instant pot and seal. Set to 'Pressure Cook' for 30 minutes on 'High.'

Wait

The beans will take about an hour to cook and depressurize. Do not press the quick release. Patience my friend!

Strain

Once the instant pot has depressurized, remove the lid and use a slotted spoon to fish out and discard the scallions, bay leaves, and cilantro. Then, drain the beans. It&#039;s ok if there is a small amount of leftover broth.

Mash

Add the oat milk and chili powder and use an immersion blender to mash. If you don&#039;t have one of those you can use a potato masher, a blender or a food processor. Taste the beans and add salt if needed.

Refried beans are easy to make yourself. Try my canned beans refried beans recipe, to pair with all your favorite main dishes.

Refried Beans

(15 oz each) pinto beans, rinsed and drained

½ cup onion, finely chopped

oil (canola, olive oil)

garlic,

lime juice

vegetable stock

In a medium saucepan you will want to...

In a medium saucepan you will want to turn on medium heat. Then add your oil and let it get warm. Toss in your onions and salt.

Cook your onions until they are softened and...

Cook your onions until they are softened and become translucent, this takes around 5 minutes.

Add in your garlic, cumin, and chili powder....

Add in your garlic, cumin, and chili powder. Stir constantly for about 30 seconds, you want it to begin to smell fragrant.

Now pour your drained beans in along with...

Now pour your drained beans in along with vegetable stock. Stir and cook covered for 5 minutes on medium-low heat.

Reduce your heat to low and remove your...

Reduce your heat to low and remove your lid. Grab a potato masher or blender and mix up the beans. I generally mix only half the bans up as I like a thicker texture. But mix to your desired texture.

You will want to cook the beans for...

You will want to cook the beans for 2-3 more minutes stirring often.

Once done remove beans from the heat, and...

Once done remove beans from the heat, and stir in the lime juice. Add salt to taste if ou would prefer.

If your refried beans seem dry you can...

If your refried beans seem dry you can add a splash of broth or even water. Cover and stir occassionally until you are ready to serve.

Easy to make Instant Pot Refried Beans from scratch with healthy pantry ingredients and no soak method. Creamy rich homemade refried beans are great as a tasty side dish, dip, topping, or filling for your Mexican meal.

(30 milliliters) olive oil, bacon fat, or lard

Cilantro (, roughly chopped)

Jalapeno (, sliced or diced)

onions (, chopped)

Tomatoes (, diced)

Lime (, sliced or lime wedges)

Feta cheese

Saute Onion, Spices, Garlic

Saute Onion, Spices, and Garlic: Press “Saute” button to “Sauté More” function to heat up your Instant Pot. Wait until it says 'HOT'. Add in 2 tbsp (30ml) olive oil, bacon fat, or lard. Add in roughly diced onion, then cook until softened. Add in ½ to 1 tsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano, and minced garlic. Cook for another minute until fragrant.

Deglaze

Deglaze: Pour ½ cup (125ml) unsalted chicken stock in Instant Pot. Completely deglaze the bottom of the pot by scrubbing the brown bits with a wooden spoon. Keep the brown bits because they&#39;re very flavorful. Give it a quick mix.

Pressure Cook Beans

Pressure Cook Beans: Add in well-drained pinto beans and remaining 3½ cups (875ml) unsalted chicken stock. Make sure all the pinto beans are submerged in the cooking liquid.With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.Pressure Cooking Methods:Option 1 - Tender with a Bite Pinto Beans: Pressure Cook at High Pressure for 40 minutes, then Natural Release for 25 minutesOption 2 - Silky Smooth &amp; Tender Pinto Beans: Pressure Cook at High Pressure for 50 minutes, then Natural Release for 25 minutes

Drain Beans Liquid

Drain Beans Liquid: Carefully open the lid. Strain beans liquid with a strainer. Place beans back in Instant Pot. Keep the beans liquid in a mixing bowl.

Mash Beans

Mash Beans: Make refried beans by mashing the beans with a potato masher or immersion blender until desired consistency. Potato Masher: yields a coarser, chunky paste. Immersion Blender: yields a thick and more creamy smooth paste.Taste and season with salt. For reference, we used 4 pinches of salt. Adjust the thickness by adding the drained beans liquid back to the refried beans until your desired consistency.

Garnish and Serve

Garnish &amp; Serve: Give it a final taste, then garnish with your favorite toppings. Serve &amp; enjoy~ :)

How to make delicious, healthy, vegan Refried Beans from scratch using dry beans or canned beans on the stovetop or in your instant pot.

 Homemade Refried Beans (Instant Pot or Stovetop) 

lb pinto beans, 2 1/4 cups (dried), or sub 6 cups cooked beans (4

bay leaves (or 2 teaspoons dried oregano)

——–

garlic powder

chipotle powder (optional)

½-1 teaspoon smoked paprika (optional)

olive oil (optional)

STOVE TOP

Place dry beans in a bowl or pot and pour 5 cups of water over the top. Let them sit on the counter overnight or for 8 hours, until they will swell and double in size. Drain. If using canned or cooked beans see notes.

Place soaked beans in a large pot with 5 cups of fresh water. Add salt, cumin, chili powder and bay leaves. Bring to a boil over high heat. Cover and turn heat to low then simmer gently until tender, about 2 hours.

Drain the beans , reserving the cooking liquid,  and remove the bay leaves.

Place them in the food processor with the additional salt and spices. Add 1- 1 ½ cups of the cooking liquid into the food processor and puree until smooth.

Add a couple of tablespoons of olive oil to the puree for extra richness and delicious flavor.

Keep warm in the oven until ready to serve, or divide and freeze, or simply refrigerate for the week. They will keep for 3-4 days.

Yum! Easy recipe to add to the Taco Tuesday rotation. Using the reserved cooking liquid is a must to whip up creamy beans. I use the same method for making hummus. Cooking liquid is also a great way to store any cooked beans in the refrigerator or freezer and a tasty liquid for making soups and chili. (PS, cooking liquid DOES NOT equal the liquid in the canned beans from the store ?.)

I had over cooked some adzuki beans and they were mush. I was looking for a recipe to use them and tried this.  I added some cumin since I hadn't cooked them in spices and only used water to mix them. It is delicious, and so easy! Thank you!

My hubby loves black beans and beans of all kinds - we cook a lot of them - but as much as he also enjoys Mexican food he just has never been able to become a fan of refried beans.  Until we made this  pureed bean recipe (using Rancho Gordo beans and the stovetop method).  These are great with your tleyuda (sp) recipe too.  Thanks for taking the time to create and post this.

Delicious! Many thanks for the recipe and the method. Canned refried beans are hard to find and expensive where we live,  so I'm using thepandemic as a perfect time to learn how to cook more things from scratch. You made my day!

These really are the BEST EVER refried beans! They are full of flavor and super easy to make - especially in the instant pot. We've been making them every week for the last 6 months and they just never get old. We leave out the oil and just mash them up with a potato masher. No more bland refried beans. So delicious!

Hi Sylvia! I just found your blog and am so happy I did :) These are indeed the BEST EVER refried beans! 

I used some dried pinto beans that have been in my pantry for probably 5 years (yikes!) but nonetheless they turned out amazing and are so, so simple with the Instant Pot and food processor. I was planning to add the oil but ended up forgetting it, and they were still so rich in flavor (I used 1t of all of the optional spices listed). 

Thank you for this awesome recipe!

I made this recipe today exactly as written, with all the optional ingredients, and it is very flavorful! Thank you.

I followed the instructions for the Instant Pot using flor de mayo beans. I love the Instant Pot for cooking beans - so easy and perfectly creamy! The end result was so good! Creamy with excellent flavor. I added some EVOO for richness and that really completed the dish. I will be returning to this recipe again and again.

This is very good! Unfortunately, I only had canned pinto beans so they lost flesh when I cooked them for two hours. I also added too much liquid into the blender with the bean mix. Ooops! Still, this refried beans was so much better than what you’d get in a can! Despite being too liquify, the refried beans were yummy!

This recipe worked well with Rancho Gordo Mayocoba beans in my Instant pot. The only change I made was adding some dried hot peppers that I removed before mashing the beans. Will definitely make again!

https://content.jwplatform.com/videos/TYeMgD1h.mp4

How to make Refried Beans from scratch using dry beans or canned beans! A simple vegan recipe with so much flavor! These can be made on the stove-top or in an Instant Pot with just 15 minutes of hands-on time. Video.

Refried Beans from Scratch 

Mexican refried beans or frijoles refritos are a Mexican food staple that everyone should master. You’ll love this easy authentic refried beans recipe because it’s better than canned or restaurant refried beans. This recipe makes THE best refried beans!

Authentic Mexican Refried Beans Recipe (Frijoles Refritos)

pinto beans ((include some cooking liquid

olive oil (or vegetable oil of choice)

⅓ cup of finely chopped white onion

chiles de arbol (or dried/fresh chile of choice)

sea salt (adjust

Saute The Onion and Dried Chilies

Heat the oil in a large frying pan, once it&#039;s hot add the onion and cook until browned and crispy (this gives it a great taste, or you can just sauté until tender.)  Next add the dried or fresh chiles and cook just until they brown or begin to blister -- this happens quickly so be ready to proceed.

Mash &amp; Saute the Beans

Next add the boiled beans -- be careful because it will splash, allow to fry for about 3 minutes. Next add about ¼ cup of the broth and then begin mashing the beans until you achieve the desired texture. The broth will help with the mashing and you&#039;ll need to add a little bit of the broth to help you achieve the texture you desire.

Cook to Desired Consistency

Continue to &quot;fry&quot; for about 5-8 minutes or until they have the consistency you want. Remember to adjust the consistency to your needs by cooking longer to thicken or adding more broth/water to thin out. Taste and add salt as desired.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1593278839/pcaa76zleebpzywxdofy.mp4

No more buying awful tasting canned refried beans, you'll love this easy homemade recipe for authentic Mexican refried beans which doesn't use lard, so they're vegan!

How to Make Vegan Refried Beans

Hyper-flavorful vegan refried beans, perfectly spiced and wonderfully creamy. Quick to prepare and great as a nutritious, protein-packed side.

Vegan Refried Beans

olive oil

onion (diced)

garlic (minced)

coriander

½ teaspoon Mexican chili powder

tomato paste

canned pinto beans (drained and rinsed (or 3 cups of cooked pinto beans))

cilantro (minced)

lime juice (or

salt (or

hatch chilies (minced)

chipotle chilies in adobo sauce

Heat the olive oil in a large skillet over medium heat. After 90 seconds, when the oil is hot, add the diced onion and cook for 3-5 minutes until soft and translucent.

Add the minced garlic, ground coriander, Mexican chili powder, and ground cumin to the skillet. Stir continuously and cook for just one minute until the spices are fragrant.

Stir in the tomato paste, and the drained and rinsed pinto beans. Pour in the water and stir everything together, ensuring the beans are well coated with the spice mixture.

Lower the heat to low-medium and let the beans simmer for about ten minutes, or until very soft. Remove the pan from the stove.

Remove approximately ⅔ of the beans (and liquid) and blend them for 60 seconds on high speed in a blender or food processor until completely smooth.

Stir the pureed beans back into the pan, along with cilantro, lime juice, salt, and optional hatch chilies or chipotle chilies. Taste and adjust the seasoning as needed, possibly adding more water if the beans have become too thick.

I'm not vegan but I made this for a group that includes vegetarians. I've made refried beans before but these are so much better. Really tasty!

I’ve always avoided refried beans…they kinda look disgusting and I’ve always thought they tasted like glue. But because every other chef Adam recipe I’ve tried has been terrific, I gave these a go….and yes. Making them for the third time. Y-um.

Really good and easy to make vegan refried bean recipe! I made it in my instapot. Very flavorful.

Finally, a perfect vegan refried bean recipe.

The spices are spot on! I used Hatch Chile's that I roasted in the oven...oh...so good!

Top 8 vegan refried beans recipes from across the web

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Top 8 vegan refried beans recipes from across the web

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

Top Tags

Instant Pot Refried Beans

INSTANT POT REFRIED BEANS

Oil-Free Instant Pot Refried Beans

Refried Beans

Instant Pot Refried Beans

Homemade Refried Beans (Instant Po...

Authentic Mexican Refried Beans Rec...

Vegan Refried Beans

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