Speedy Refried Beans

Refried bean can be a bit of an acquired taste (and to be honest not the prettiest dish!), but they’re such a great vegetarian protein boost in a Mexican meal and the perfect accompaniment to green rice. This recipe converts a tin of pintos and a few choice ingredients into a creamy, tasty dish in a matter of minutes. I’ll never buy another insipid tin again.

Speedy Refried Beans (dairy-free, egg-free, nut-free, sesame-free, soya-free, gluten-free, vegetarian and vegan)


serves 4

  • 1 tin of pinto beans, drained and rinsed
  • 1 tbsps extra virgin olive oil
  • 1/2 clove garlic, minced
  • 1/2 onion, finely chopped
  • a knifepoint of cumin
  • 1 tbsp lime juice
  • salt
  • water

– Saute the onion and garlic in oil until softened but not browned

– Add the beans, cumin and salt.

– Cook whilst mashing the beans with a wooden spoon, adding the lime juice and a touch of water when needed.

– Continued until you reach your desired consistency.

– Serve garnished with chilli and coriander

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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

11 thoughts on “Speedy Refried Beans

  1. Boy, you are on a real Mexican kick at the moment! Good for you! I’m a huge fan of the cuisine, and am lucky to have it on my doorstep. This is very similar to my “speedy” recipe, except in place of the water, I use a milk substitute or some of the bean-can water. Either way, super yummy!

    1. I can never seem to get far from Mexican food… I bet you can get lovely stuff outside the home, but here it’s make it or don’t have it!!!

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