Homemade Vegetarian Refried Beans

Homemade vegetarian refried beans

If you have time, try making refried beans. They are orders of magnitude tastier than the canned kind. In this recipe, I've made it vegetarian using butter rather than lard. If you want to add a smoky meaty flavor, try adding some vegetarian bacon bits, or real ones if you prefer.


All Ingredients

1 cup (185g) pinto bean, dry
1 (278g) onion, diced
3 cloves (20g) garlic, minced
2 (20g) jalapeno, minced
¼ cup (56g) butter
1 tsp (3g) chili powder
1 tsp (3g) cumin, ground
tsp (1g) cayenne, ground
1 tsp (3g) oregano
1 tsp (6g) salt


  1. In a pressure cooker, cook the dry pinto beans until tender and crumbly. Be sure to add sufficient water and follow the cooker's manual for all safety precautions. 30 minutes
  2. While the beans are cooking, cook the onion, garlic, and jalapeno in butter on medium high heat in a medium pot. Cook until the onions are soft and tender. Take off the heat when ready. 10 minutes
  3. When the pinto beans are done, strain the beans with a colander, keeping 1/2 cup of the cooking liquid. 1 minute
  4. Add the beans, cooking liquid, spices, and salt to the onion mixture and bring to a boil. Simmer for 10 minutes, stirring continuously. Use a spatula to stir and mash any beans that seem persistently whole. The final result will look like lumpy mashed potatoes. 10 minutes
  5. Enjoy immediately or store in the refrigerator to enjoy later!
Homemade vegetarian refried beans ndata