Wondering how to make white refried beans? This easy step-by-step tutorial will show you how . And best of all, you only need five ingredients. Plus, they're vegan, dairy and gluten-free!
There's something so satisfying about creamy, buttery refried beans. Typically refried beans are made using black beans or pinto beans, but I've used mild and nutty cannellini beans. Add some rosemary, garlic and a squeeze of lemon and you're in refried bean heaven!
Canned refried beans are almost always made with pork lard, but here we will only be using olive oil for a healthy, vegan twist on the classic Mexican recipe.
White Refried Beans Ingredients:
- Cannellini Beans: Nutty, creamy cannellini beans stand in for the traditional pinto beans.
- Rosemary: Aromatic, lemony rosemary is what makes this version of refried beans so subtle and sophisticated.
- Garlic: The foundational pillar of so many dishes!
- Olive Oil: Olive oil plays a key role here, so be sure to use a good quality extra-virgin variety.
- Lemon: A squeeze of lemon juice brightens up this mild dish, adding a little background zing!
- Salt: Sea salt makes all the flavors pop!
Time needed: 35 minutes.
How To Make White Refried Beans
- Infuse the oil with rosemary and garlic.
Heat the oil in a fry pan and saute the sprig of rosemary and garlic until fragrant.
- Simmer the beans.
Rinse and drain the beans and put them in a saucepan. Cover with water, add 1 teaspoon salt and simmer on medium low heat for 20 minutes.
- Drain and rinse the beans.
When the beans have finished cooking drain and rinse them, reserving a mugful of the cooking water. Return the beans to the pan and drizzle them with the infused oil.
- Mash the beans.
Using a potato masher or the back of a wooden spoon, mash the beans. Now add ½ cup (125 ml) of the cooking liquid to the pan and simmer over medium low heat until the water absorbed.
- Add the lemon juice and seasoning.
Finally, squeeze the lemon juice over the beans and add salt and pepper to taste.
Everything you Need to Know:
3-5 days in an airtight container.
Yes, put them in an airtight container, drizzle with a bit of oil and cover the container with a piece of aluminum foil before putting the lid on. This will keep the beans from drying out. They should keep in the freezer for about 4 months. Leave them in the fridge for a few days to defrost them.
You could try adding chili pepper for an added spicy kick. Alternatively, replace the rosemary with coriander and the lemon with lime.
What can I serve white refried beans with?
These beans are excellent in tacos and burritos. Or, Try them in my Easy Vegan Tostado recipe.
Craving More Easy Vegan Recipes?
Homemade White Refried Beans
- 2 cans (15 oz) cannellini beans rinsed and drained
- 2 teaspoons sea salt divided
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 1 sprig rosemary
- 1 tablespoon lemon juice
- Put the cannellini beans in a medium sized saucepan, add salt and cover with water. Simmer for 20 minutes.
- Meanwhile, heat the olive oil in a small saute pan and add the minced garlic and rosemary. Saute until the aromas release, being careful not to burn the garlic. Set the pan aside while the beans finish cooking.
- Drain the beans, reserving a mugful of the cooking liquid. Now return the beans to their pot, remove the sprig of rosemary from the saute pan and pour the garlic flavored oil over the beans.
- Mash the beans with a potato masher or the back of a spoon. Add the cooking liquid. Turn the heat to low and simmer until the cooking liquid has been absorbed.
- Squeeze in the lemon juice, taste and season with salt and pepper.