15-Minute, Smoky Vegan Refried Beans
Author -Yields: 3 Cups
Ingredients
- 2 tablespoons avocado oil
- 1 small white or yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 cup chopped, fresh tomato (substitute 2 tablespoons/33g tomato paste and add with the beans in step 2)
- 3 cups cooked pinto beans (480g, or two 15- ounce/425g cans, drained and rinsed)
- 1/2 cup vegan no-chicken or vegetable broth, or water (120ml)
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fine sea salt (or to taste)
- 1 tablespoon freshly squeezed lime juice or 1/2 tablespoon white wine or apple cider vinegar (or to taste)
Instructions
- Heat the oil in a large frying pan over medium heat. Add the onion, garlic, and tomato, if using fresh. Sauté for 5 minutes, stirring frequently, or until the onion is tender and translucent.
- Add the beans, tomato paste, if you're not using fresh tomatoes, broth or water, smoked paprika, cumin, and sea salt to the pan. Bring the mixture to a low simmer.
- Use a handheld potato masher to mash the refried beans. You can leave quite a bit of texture or make them smooth—it's up to you. Continue heating for another couple minutes, or until they've thickened. Stir in the lime juice or vinegar. Serve or store in an airtight container in the fridge for up to 4 days.