PERFECT Vegan Refried Beans
An easy and delicious recipe for making PERFECT restaurant-style refried beans.
Servings 8 (or less depending on how many beans are used)
Ingredients
- drizzle olive oil or cooking oil of choice
- The BEST No-Soak Pinto Beans, beans and bean cooking liquid A full batch is not needed. Use as much or as little as you would like to refry.
Instructions
- Heat a skillet (cast iron is preferred but not essential) over medium heat. Use a large skillet for a full batch of beans, or a small or medium skillet if using a half batch or less. Drizzle the skillet with oil, and once hot, add in about one cup of the cooked pinto beans. Stir the beans and let them cook in the hot oil for about 30 seconds, then stir and mash the beans with the back of a fork.
- Add in another scoop of beans, about 3/4's of a cup, along with any of the liquid that scoops up with them. Stir and mash the beans until smooth and heated through. If you like your beans slightly chunky, you can leave some whole. Continue to do this with the remaining beans, adding in, stirring, and smashing, 3/4's cup at a time. If at any point the beans or skillet seem to become too dry, add in additional liquid (If you add too much, it's OK, the liquid will cook off).
- Once you've stirred and smashed in all of the beans, you can add in more of the bean cooking liquid to make the beans runnier, if desired. If beans are too runny, continue to cook, and the moisture will cook out. The beans will thicken after cooling as well. If preparing ahead of time, reserve the remaining liquid and stir in a little more when reheating.