Plant-based vegan refried beans are one of the best delicious side-dishes so quick, easy, and packed with flavour, whilst being incredibly wholesome, gluten-free, and a no-oil recipe. Although, refried beans can also be the star of the dinner table and what could be a more delicious way to celebrate a special occasion, Mexican festival, a summer party, or even for a movie night or games day meal, than a tasty fun refried bean bar?This is truly the best and easiest vegan refried beans recipe as one of my kids will testify, as they can and do literally eat it by the bucket-full!
non-stick sauté pan, skillet pan or deep frying pan
Potato masher or fork optional
Ingredients
720gramsmixed beans, cookedUse 3 x 400 gram (14oz) cans, drained which will provide around 600-720g (4 ½ cups) cooked beans. If cooking dried beans cook about 2 cups dried beans. Instead of mixed beans one type of bean can be used instead such as Pinto beans.
375millilitrebean waterUse the canned bean water or cooking liquid from pre-cooked beans. Although if the canned water has added salt you may prefer to use plain water. Use more water if required.
2teaspoononion powder[or granules]
2teaspoongarlic powder[or granules]
2teaspoonsmoked paprika[or sweet or ordinary paprika but the smoky flavour will be lacking]
1tablespoonliquid aminos[or 2 tablespoons of soy sauce]
½vegan stock cube[or ½-1 teaspoon of vegan stock powder or paste]
25gramsnutritional yeast flakes
Optional addition (add at end of cooking)
2teaspoonliquid smoke[if smoked paprika is used this ingredient can be omitted]
Instructions
Add the cooked beans, onion and garlic powders, smoked paprika, nutritional yeast flakes, stock cube, and bean water to a non-stick pan. If replacing the liquid aminos with soy sauce then add two tablespoons of soy sauce as its not as strong as liquid aminos.Mix well.Bring the bean mixture to a gentle boil or simmer.
Lower the heat and simmer for 10-15 minutes, until the refried beans are nice and thick.Stir frequently, and add a few extra tablespoons of water if required.
Mash the refried beans, or just mash half the beans and keep some whole for texture. If you home-cooked your beans in a pressure cooker they may have been very soft before adding to this recipe so mashing may not be required and some people, like my family, enjoy more texture so sometimes we don't mash the beans at all.
Check the seasoning and add salt and pepper to taste, although the beans may not need any. Add more nutritional yeast flakes if desired. Also 1-2 teaspoons of liquid smoke mixed through after cooking is especially tasty and very much liked by my kids but if you used smoked paprika this ingredient is not really needed.
2 teaspoon liquid smoke
Notes
Nutritional information is provided for guidance only and is not an exact calculation as ingredients vary.
Refried beans can be prepared gluten-free by using Tamari soy sauce or coconut aminos and choosing a gluten-free vegetable broth, stock cubes or bouillon cubes.
Store refried beans in a covered container in the fridge for up to 3-4 days. Serve chilled or warmed through. Place in a pan, add a tiny splash of liquid if needed, and gently heat through.
Check out the recipe notes and FAQ sections above the recipe for useful information about what to pair refried beans with, how to use refried beans, additional ingredients to add to refried beans, how to plan a refried bean bar, and more!
Pinto beans make the best creamiest refried beans, but a mix of other beans are also delicious.