omnivore approved vegan comfort food from our tiny kitchen

Vegan recipe: (Not) refried beans

vegan_refriedbeans_birdseye

Refried beans are so delicious but they’re often fried in lard, so they aren’t the healthiest choice nor are they vegan friendly. This healthy recipe is just as delicious and makes a great dip for corn chips or a tasty side with any Mexican dish.

vegan_refriedbeans

vegan_refriedbeans_collage
vegan (no fry) refried bean dip
Vegan recipe: (Not) refried beans
Print Recipe
Servings Prep Time
1.5 cups 5 minutes
Cook Time
5-10 minutes
Servings Prep Time
1.5 cups 5 minutes
Cook Time
5-10 minutes
vegan (no fry) refried bean dip
Vegan recipe: (Not) refried beans
Print Recipe
Servings Prep Time
1.5 cups 5 minutes
Cook Time
5-10 minutes
Servings Prep Time
1.5 cups 5 minutes
Cook Time
5-10 minutes
Ingredients
  • 1 can cooked pinto beans, drained and rinsed
  • 1 small onion
  • 1 clove garlic
  • 1 heaped tsp tomato paste
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 1/4 cup vegetable stock or water
  • 1 tsp cooking oil
Servings: cups
Instructions
  1. Heat the oil in a pot over a medium heat. Dice the onions and crush the garlic and add them both to the pot, cook for a few minutes until the onions are translucent.
  2. Add the remaining ingredients to the pot and mix well. Cook over a medium-low heat until most of the liquid has reduced, around 5-10 minutes.
  3. Remove from the heat and mash with a fork or a potato masher or blend roughly with an immersion blender, add a little more vegetable stock or water if you want to thin it out a little. Serve warm.
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