Gluten Free Main Courses Recipes Sides Southwest Vegan November 20, 2020

Southwest-Style Refried Beans

Beans are a fantastic vegan protein substitute for meat. Substituting beans in place of beef in the US would meet 74% of 2020 greenhouse gas emission reduction targets.

A note on sustainability

I think a common misconception with “refried beans” is that they’re covered in oil and incredibly unhealthy. I can’t speak for all recipes, but generally the refried beans I make are really just dry beans cooked in water, and then mixed with vegetables, seasoning, and a bit of oil for cooking. This recipe includes typical tex-mix flavors I was exposed to while living in Texas. I’ve really enjoyed cooking with dry beans lately, but you could easily make this recipe with canned beans as well. California has some fantastic farmers selling local dry beans which makes this recipe extra sustainable! Definitely look out for dry beans at your local farmer’s market and don’t be afraid to give them a try.

Southwest-Style Beans

  • 1 cup dry beans (soaked overnight)
  • 3 cups water
  • ½ large onion (chopped)
  • 2 garlic cloves (minced)
  • ½ large jalapeno (chopped, adjust spice to preferences)
  • ¼-½ tsp paprika (smoked or regular)
  • ¼-½ tsp cumin powder
  • ¼ cup cilantro (chopped)
  • salt to taste

  1. If using dry beans, rinse the beans in water until the water is no longer cloudy. Usually my beans only need one rinse. Place beans in a bowl 3 or more times the volume of the beans. Fill the bowl with water and let the beans soak on the counter overnight.

  2. If using dry beans, pressure cook the soaked beans on high pressure for 15 minutes. Allow the pressure to naturally release for 15 minutes and then open the top.

  3. If not using dry beans, make sure you have beans that are NOT in salted water. You'll likely need 2 cans for this recipe.

  4. Heat oil in a medium saucepan over medium-high heat.

  5. Add onion and jalapeno. Saute until almost translucent.

  6. Add garlic and saute until fragrant, but not browned.

  7. Mix in paprika and cumin powder until combined, and then quickly add the beans and their liquid (either from the pressure cooker or can).

  8. Stir the beans and cook for 10 or more minutes until the water evaporates and the beans begin to thicken. I like to mash some into the side of the pan for different textures.

  9. Once your beans are your desired consistency, mix in the cilantro and salt to taste.

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