With coconut oil and classic Mexican spices, these vegan refried beans are the perfect side dish for any meal. They are made in one pot and come together in less than 20 minutes making them a household staple. Be sure to see our notes on all the different ways they can be served!
215-oz canspinto beansdrained and rinsed, 425 g each
1cupwater236 mL
1Tbsplime juice15 mL
Instructions
Flavor Base: Heat 2 Tbsp coconut oil in a saute pan over medium heat. Add ½ medium white onion (diced) and cook until soft, about 3 to 5 minutes. Add 4 cloves garlic (minced), 1 tsp each cumin, oregano, smoked paprika, ½ tsp salt, and ¼ tsp cayenne pepper. Continue cooking for a minute, until garlic is fragrant.
Beans: Add 2 15-oz cans pinto beans and 1 cup water. Bring to a gentle simmer, cover, and cook for 10 minutes.
Mash: Using a potato masher or fork, roughly mash the beans. They will continue to thicken once cooled, but if they're too runny for your preference, continue cooking for a few minutes, uncovered, to thicken.