My Version of Re-fried Beans

Refried beans, vegan, plant based, gluten free, dairy free, snack,

I can’t remember the first time I tried re-fried beans but every time I have eaten them I have said to myself that I must make my own from scratch.  After a quick google search, I realised there are thousands of re-fried bean recipes and variations out there so I switched off the laptop and headed to the kitchen and came up with my own version.

After a few attempts, the recipe below was born and it is super tasty and adaptable too.  If you prefer more heat, add more chilli powder, if you prefer a smoother consistency add more water and mash completely.

I like to serve my re-fried beans either in a quesadilla,  as a side with some scrambled eggs or served in lettuce cups but it’s great as a snack with tortilla chips too.


-1 Tbsp. olive oil

-1/2 onion, finely diced

-1 clove of garlic, finely chopped or crushed

-1 tsp. ground cumin

-1/2 tsp. chilli powder

-2 x 400g tins of pinto beans or kidney beans (or 1 can of each), drained & rinsed well

-1 cup water

-salt & pepper to taste

How To Make

Place a large frying pan over a medium heat and warm the oil.

Once the oil is warmed add the onion and garlic and cook gently for 4-5 minutes until the onion has started to soften and is becoming translucent.

Add the spices, stirring with the onions and garlic and cook for 2 minutes until fragrant.

Add the beans to the pan and give everything a big stir.  As the beans are cooking, mash them either with a potato masher or the back of a wooden spoon.  I like to leave some of the beans whole for texture but you can mash the whole lot if prefer a smoother consistency.

As you mash the mixture will start to dry out so start adding some water as you mash.  I can use anything from 1/2 cup to 1 cup of water, add as much as you require to get the desired consistency.

Serve immediately or store in an airtight container for up to 4 days.



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