Vegetarian Refried Beans

This is a traditional vegetarian refried bean recipe that tastes great with hardly any fat! You can sprinkle in Monterey jack cheese if you like.

Rated 4.4 from 100 votes

Prep Time

15M

Total Time

4H30M

Servings

12 servings

1 pound dry pinto beans, rinsed

2 tablespoons minced garlic, divided

1 medium tomato, diced

2 tablespoons ground cumin

1 tablespoon chili powder

2 tablespoons olive oil

salt to taste

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Place the beans in a large saucepan, and cover with an inch of water.Place over high heat, and bring to a boil.When the beans have come to a boil, drain, and return them to the same pot.Cover the beans with 2 inches of water, and stir in 1 tablespoon of garlic, the tomato, cumin, and chili powder.Bring to a boil over high heat, then reduce heat to low, and simmer until the beans are very soft, about 3 hours and 45 minutes, adding water as needed.

Once the beans have cooked, mash them with the remaining tablespoon of garlic, the oil, and salt to taste; use additional water as needed to achieve desired consistency.Place over low heat for 30 minutes, stirring occasionally.Serve.

Vegetarian Refried Beans

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