Recipe: Spicy Refried Pinto Beans (Oil Free, Fat Free, Vegan, Low Sodium)

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I use a Mexican spice called epazote. You should consider adding it to this great recipe 😊

I noticed the front of the beans does not say organic. Are they? Hoping your using organic with fighting cancer as well. Thanks for the awesome recipe!!!

Thank you!

I batch-cook refried beans all the time, from scratch. I have limited room in the freezer so I do just 3 cups of dried beans at a time. Today it came out great, but I put too much water in the beans when cooking them and my beans really did come out a bit soupy. I am SO GLAD to learn about using mushroom powder. That will help thicken it! I hope shiitake is fine to use.

Thank you so much, I was trying to find a fast way of making refried beans with no sodium. It is impossible to find it in the store.

Guys, this is such a great, fast and easy recipe, I have to make sure I don't overeat the beans even though I am using Edens pre-soaked black beans. This recipe is out of this world!!! This should go in a recipe book!!!

They nailed it! This refried bean recipe is absolutely delish and super easy to make! 🙂

Refried beans traditionally in Latin cusine means they used oil and fry the beans until the became more of a paste. What you are saying here is incorrect. I know this first hand. Now it would be more acurate to say Oil free style fried beans.

How do I send a superchat I can't comment on live

Beautiful and soothing background Mexican music 🎶 💕 I LOVE when you two post Mexican food recipes. It is much appreciated!!!!

I just discovered making big batch refried beans in our instant pot. We add in onion, garlic and spices, cook and then blend with immersion blender when done. I've been blending them all…but I'm trying the half/half method that you used! I don't think I could go back to canned again!

Brian, I don't know where you got your info on the refried- beans ! My Mom was
Born in Mexico & had
A little Mexican Mamma who cooked
Alot of Mexican food for her 11 children &
When they were grown
The Whole family went
To her house for a Hugh family! And the bean were cooked till soft then Fried in Lard!!! Yes! Re-fried beans are fried!!!

Reminds me of an ancient family recipe. (From Great Grand Mother). I recall my Grand Aunt modernized it by putting cooked black beans into the blender, with a piece of onion, (1/4th to 1/2 a raw small-medium raw onion), and a clove or so of garlic, and a hot chile or two, (this is where you add your powdered spices). And some of the liquid from cooking the beans, or just plain water. Did you know you can cook this, no matter how watery – in a regular stainless steel pan, or cast iron pan, without ever adding oil? (Grease or lard) You keep the temperature low enough, that you can easily stir and scrape the bottom of the pan, and it will not burn nor stick. I like to use a wide pan, like a deep wide cast iron skillet to speed up the cooking process. (More area for evaporation) Basically it can take me a several hours low and slow at the back of the stove. Stirring every now and then, till the beans becomes a paste. And yes, it is messy. I put a splatter guard over my pan. Never put a lid on it. It porduces slow bubbles, like lava. You can form the cooked beans into a ball practically when done. This can be spread on soft corn tortillas as a taco base or on tostadas as a base so your toppings don't fall off, (think open faced taco on a very crunchy, oil free, flat corn tortilla, a generous spreading of black bean paste all over it edge to edge, and your taco and raw toppings, and some raw salsa – that's your tostada); on bread for a sandwich base, etc. I tell my grandson it is glue to keep stuff from sliding out of his sandwiches. LOL! He loves his black bean glue. A cousin of mine loves her re-fried bean (paste), stirred into her scrambled eggs…I bet it would taste equally good stirred into a tofu scramble…we love it mixed into brown rice, too. When I make the re-fried black bean paste, a plastic container will most likely walk out the door with one of my grown daughters for their family. LOL! The longer you cook it, the more love you give it, the thicker the paste…seriously, you can form a ball of paste with this. My uncle considers this ball of bean paste a matter of pride that he will send to one of his sick adult children. He brags how his daughter was so sick, this is the thing that brought her back – and yes, he MAILED it! LOL! Oh, and if I don't have black beans, I love making it out of dark red kidney beans. I never got around to liking pinto beans, but I'm still trying. Pinto beans were never a thing in the kitchen in my family. I sort of gag at the taste of refried beans made out of pinto beans. But, I'm sure I'll overcome that one day…maybe.

Great recipes

***no need to soak beans with an Instant Pot! YAY!!!

can chick peas be used also ?

Thanks for another tasty recipe. I don't have dried mushrooms, but will look for them. Meanwhile I added hoisin sauce for the umami flavor. Now…as a former Californian, I cringe when I hear the G in guacemole pronounced. It's silent, OK? Something like 'Wacamoleh'. Sorry, we all have our fetishes. Love you guys!