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Vegan Refried Beans – Full of Beans Style

  • Author: Greg @ fullofbeans.us
  • Prep Time: 15
  • Cook Time: 10 - 15 minutes
  • Total Time: 46 minute
  • Yield: About 3 cups 1x
  • Cuisine: Mexican

Scale

Ingredients

  • 1 tsp oil (grapeseed, peanut, avocado or other high-heat oil)
  • 1 small onion, diced
  • 2 large cloves garlic, diced
  • 1.5 cups kidney beans (or 1 can, drained and rinsed)
  • 1.5 cups black beans (or 1 can, drained and rinsed)
  • 1 tsp cumin
  • 1 tsp chili powder
  • salt, to taste
  • 1/2 cup water (added as needed)
  • optional: 1/8 tsp cayenne
  • optional: diced jalapeno (to taste)

Instructions

  1. Heat a skillet on medium high heat
  2. add the oil
  3. once the oil is warmed, add the onion and cook until translucent
  4. add the garlic and cook for a minute or two
  5. add the spices and combine all ingredients
  6. immediately add the beans and stir all ingredients together. add some of the water to keep it all from being dry and sticking to the pan
  7. Using a masher (like for mashed potatoes) or the back of a large spoon or ladle, start mashing the beans
  8. reduce heat to medium, or medium low
  9. alternate mashing and stirring, adding water to keep everything moist, until most of the beans are mashed. We like to leave bits and pieces of beans for texture.
  10. Once the beans start to mash sample the taste and add salt, if needed (or cayenne if you want the refried beans to be spicier)
  11. remove from heat and serve or transfer to a container

Notes

  • We like our refried beans just slightly spicy and let other ingredients of dishes add heat as we desire(like salsa, or hot sauce etc). Occassionaly we add cayenne and/or jalapeƱo pepper to add some fire. Its up to you!
  • The water is added in small amounts to keep the mixture from drying out as you cook and mash. If the mixture is WET as you’re cooking don’t fret. Simply keep mashing and cooking – it will quickly evaporate

Keywords: beans, mexican, refried, vegan, spicy, low-fat

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