It’s UnCANny: Vegan Refried Black Beans

We’ve been working toward eliminating canned goods from our pantry for quite some time, and last night, we finally said adios to canned refried beans. Honestly, refried beans from the grocery store shelf are fairly disappointing. First, we don’t love pinto beans. Second, finding organic refried beans is difficult. Third, they’re salty. Fourth, they’re not worth the money. Fifth, we like to have control over what we eat. Making these organic, vegan refried black beans from scratch was incredibly simple and very inexpensive. You’ll never go back again. I promise.
You’ll need:
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups cooked black beans
  • 1 lime, juiced
  • 1 teaspoon sea salt
  • 2 teaspoons cumin
  • 1/2 teaspoon dried oregano
Method:
In a non-stick skillet, heat the olive oil over medium heat. Once hot, sauté the diced onion until soft and translucent.
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Add the garlic and stir constantly for 30 seconds.
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Add the cooked black beans, cumin, oregano and lime juice.
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Begin mashing with the back of a large wooden spoon or a potato masher. Mash until your heart’s content. I prefer mine smoother rather than chunkier, but it’s up to you.
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Give the beans a taste and adjust the seasonings if necessary.
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I made an amazing quesadilla with these beans, but the possibilities are endless. You could serve them along side enchiladas, have them on a vegan taco salad, or eat them with saffron-scented rice. Regardless, be proud that you’ve said goodbye to a canned pantry staple.
In the next few weeks, I’ll be re-creating more unCANny favorites, and I hope you’ll join me as I work toward reducing our household waste.
Until next time…
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15 thoughts on “It’s UnCANny: Vegan Refried Black Beans

  1. This is good. May I suggest a twist I’ve tried – add in some jalapenos & peppers too. You could slow cook the lot for few hours & save the mashing up 😉 !

  2. Thanks for posting this. Like you, I’ve been working hard to avoid canned goods and loved this recipe. We might be having Mexican one night this weekend 🙂

  3. Yum! I never thought of putting lime juice in beans. I love growing dried beans for cooking. Buying canned beans does feel a bit like failure. That is except the chickpeas which apparently we can’t grow but we go through more than any other kind. Hummus anyone?

  4. I use canned refried beans a lot just because it’s convenient. But this is a healthy option. I’m definitely going to try this. Thanks for sharing the recipe.

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