Easy 1-Pot Refried Beans
User Reviews
5
Easy 1-Pot Refried Beans
Description
This recipe provides a method for preparing refried beans in one pot using pinto beans prepared from canned, scratch, or Instant Pot cooking. Onions and garlic are sautéed in avocado oil or water for a lighter base, then cooked beans and broth or water are mashed or cooked together to achieve a creamy consistency. The recipe excludes traditional lard, instead opting for avocado oil or water, catering to those avoiding animal fats.
The texture is smooth and rich, with the cooking liquid adjusted according to the bean preparation method to control thickness. The savory aroma from sautéed onion and garlic forms a flavorful foundation. The recipe suggests optional garnishes like lime juice, hot sauce, cilantro, or vegan queso to complement the beans and add layers of flavor and freshness.
This dish can be served as a side or main component in Mexican-inspired meals. Adjusting the salt to taste toward the end ensures balanced seasoning. Using different bean preparation methods offers flexibility depending on time and equipment.
Note that nutrition estimates are based on canned beans and lower broth amounts, and total prep excludes soaking time for dried beans.
Ingredients
- 3 cups pinto beans see instructions for canned, from scratch, and Instant Pot, cooked
- 2 Tbsp avocado oil (or sub water but double the amount and add more as needed)
- 3/4 cup onion white, diced
- 3 cloves garlic minced
- 1/4-1 cup vegetable broth (or store-bought // amount will vary depending on method of cooking beans)
- 1/2 tsp sea salt plus more to taste
FOR SERVING optional
- lime juice
- hot sauce
- cilantro freshly chopped
- red onion diced
- vegan Mexican-style queso
Instructions
- CANNED: If starting with canned beans, simply open cans and set aside. As the original recipe is written, about 2 15-oz (425-g) cans will yield 3 cups cooked beans.
- FROM SCRATCH: If cooking pinto beans from scratch, we recommend this recipe, which yields 5 cups cooked beans. We recommend reducing the serving size to six 1/2-cup servings (rather than 10 servings), which would yield 3 cups cooked beans. The spices and diced tomatoes with green chilies are optional.
- INSTANT POT: If cooking pinto beans in an Instant Pot, we recommend following this recipe but swapping the black beans for pinto beans. Be sure to save any leftover cooking liquid.
- REFRIED BEANS: To prepare refried beans, heat a large pot or Dutch oven over medium heat. Once hot, add oil (or water) and onion. Sauté, stirring occasionally, until translucent and tender — about 4-5 minutes. Then add minced garlic and cook for 2 minutes more. Turn down heat if browning too quickly.
- Next add your cooked beans and any of the cooking liquid. Depending on your cooking method, your beans may be looking somewhat dry or they may be submerged in cooking liquid. Because we’re going to simmer the beans even more, you want them to be just submerged, so add only as much vegetable broth as needed to just cover the beans.
- Bring to a low boil over medium heat. Then add your salt. Cover and reduce heat to low. Simmer for 20 minutes to further cook and tenderize the beans. If they begin looking dry or stick to the bottom of the pan at any point, add more vegetable broth to moisten.
- Your beans should now be tender. Our preferred way of mashing is with an immersion blender. If using an immersion blender, tip the pot to one side so the blade can be submerged and blend until the beans are creamy and smooth. If you don’t have an immersion blender, a bean or potato masher will also work. It just takes more work and they won’t get quite as creamy.
- If you’re blending or mashing and your beans have become too thick, thin with more vegetable broth as needed.
- Taste and adjust seasonings as needed, adding more salt to taste. We didn’t find the beans needed more than this. However, you could add chili powder or chipotle pepper in adobo for some heat, or some ground cumin for smokiness.
- Serve as is, or garnish with desired toppings (lime juice, hot sauce, cilantro, red onion, or this vegan Mexican-style queso would be delicious).
- Store leftovers covered in the refrigerator up to 4-5 days or in the freezer for up to 1 month. To reheat, warm in a pot or saucepan, adding more broth as needed.
Notes
- This is a non-traditional recipe using avocado oil or water instead of lard to keep it plant-based.
- Nutrition estimates assume canned beans and minimum broth; adjust seasonings accordingly.
- Prep time excludes soaking if using dried beans; plan ahead if cooking beans from scratch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(1/2-Cup Servings)
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Serving | 1half-cup serving | |
| Calories | 151 | 8% |
| Carbohydrates | 20.3g | 7% |
| Protein | 6.4g | 13% |
| Fat | 5.4g | 8% |
| Saturated Fat | 0.7g | 4% |
| Polyunsaturated Fat | 0.86g | 5% |
| Monounsaturated Fat | 3.4g | 17% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 421mg | 18% |
| Potassium | 282mg | 6% |
| Fiber | 5.2g | 21% |
| Sugar | 1.6g | 3% |
| Vitamin A | 98.49IU | 2% |
| Vitamin C | 2.55mg | 3% |
| Calcium | 63.63mg | 6% |
| Iron | 1.24mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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