Vegan Refried Black Beans

1 Pint
35 min

Who says refried beans have to be unhealthy? These Vegan Refried Black Beans are made from only 5 clean ingredients! This dip is smokey, silky smooth and has a bright finish. I love loading it onto collard wraps, into tacos and on salads. You can use it wherever you would typically use hummus.

Growing up I used to love my Guatemalan step dad’s refried beans. We used to scarf them down atop tostadas for taco Tuesday. I always assumed they were healthy! Until I found out that it was made with lard! As I got older and more health conscious I started avoiding the dish. I wasn’t eating canned food or lard back then and since authentic refried beans are made with lard, this was very disappointing for me.It’s

Even though I wasn’t eating the refried black beans my step dad used to make anymore, the aromatics always taunted me. It smelled so good! Hot refried beans scooped right out of the pan and onto a plate is simply the most satisfying thing ever.

So I decided to try and create my own vegan version. After a few tries I nailed down the perfect combination of ingredients and steps. You’ll love this recipe because it’s simple, quick and versitile. Happy new year!

Recipe details

  • 1  Pint
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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Ingredients


  • 1 Onion diced
  • 3 Cloves Garlic minced or pressed
  • 2 tbsp Cumin
  • 2 15 oz Can or Boxed Black Beans save the liquid
  • 1 Lemon Juiced or more to taste
  • 2 tbsp Cilantro optional

Instructions


Heat oil in a large deep skillet. While the oil is heating dice the onion and press the garlic with a garlic press or mince by hand. Add onions to the pan and saute for 10 minutes stiring often to make sure they don't burn. Once translucent add the garlic and cumin to and saute for another 5 minutes. Lower the heat so the garlic does not burn.
Add the beans and liquid and stir. Simmer uncovered for about 25 minutes or until 1/3rd of the cooking liquid evaporates. Transfer to a food blender and process until smooth. Season to taste with lemon juice and salt.

Tips

  • Recipe Variations Spicy – If you want to add a kick to your beans add in 1/4 tsp of chili powder. Smokey – Add an extra tablespoon of cumin. Chunky – Remove 1/2 cup of the black beans after you cook them. Blend the rest in the food processor and then swirl the unblended beans in. Storage – You can keep this dip in the fridge for up to ten days and in the freezer for up to six months.

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