Will Definitely make again @Jose.elCook
Will DEFINITELY make again @Jose.elCook 😋 is a easy Mexican recipe that serves 4. 200 calories per serving. Recipe by The Plant Slant on YouTube.
Prep: 10 min | Cook: 26 min | Total: 45 min
Cost: $19.15 total, $4.79 per serving
Ingredients
- 3 cans Canned Pinto Beans (15 oz each, drained and rinsed)
- 1 cup Vegetable Stock (low‑sodium)
- 2 tablespoons Seed Oil (neutral oil such as sunflower or canola)
- 1 medium Onion (diced)
- 1 teaspoon Garlic Paste (or 1 clove minced)
- 1 teaspoon Ground Cumin (to bloom)
- ½ teaspoon Salt (adjust to taste)
- ¼ teaspoon Black Pepper (optional)
Instructions
Drain and rinse beans
Place the three cans of beans in a colander, drain the liquid, and rinse under cold water until the surface water runs clear.
Time: PT2M
Heat oil
Add 2 Tbsp seed oil to the large pot and heat over medium heat until it shimmers.
Time: PT2M
Sauté onion
Add the diced onion to the pot and sauté, stirring occasionally, until the onion becomes translucent, about 2 minutes.
Time: PT2M
Add garlic
Stir in the garlic paste and cook for 30 seconds until fragrant.
Time: PT30S
Bloom cumin
Sprinkle the ground cumin over the aromatics and stir for 1 minute to bloom the spices.
Time: PT1M
Combine beans and stock
Add the drained beans and 1 cup vegetable stock to the pot, stirring to incorporate.
Time: PT1M
Simmer until thick
Reduce heat to low‑medium and let the beans simmer gently, stirring every few minutes, until the mixture thickens and the beans start to mash together, about 15–20 minutes.
Time: PT15M
Season
Stir in ½ tsp salt and ¼ tsp black pepper, taste, and adjust seasoning as desired. Cook another 2 minutes.
Time: PT2M
Rest and serve
Remove the pot from heat and let the beans rest for 2 minutes before serving warm.
Time: PT2M
Nutrition Facts
- Calories
- 200
- Protein
- 10 g
- Carbohydrates
- 30 g
- Fat
- 5 g
- Fiber
- 8 g
Dietary info: Vegan, Vegetarian, Gluten-Free, Dairy-Free
Ingredient Substitutions
- Instead of Canned Pinto Beans: Canned Black Beans, Cooked dried beans (pre‑cooked)
- Instead of Vegetable Stock: Water with a pinch of salt, Vegetable bouillon dissolved in water
- Instead of Seed Oil: Canola oil, Olive oil (extra virgin)
- Instead of Onion: Shallots, Leeks
- Instead of Garlic Paste: Fresh minced garlic, Garlic powder (¼ tsp)
- Instead of Ground Cumin: Cumin seeds (½ tsp, toasted)
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Large Pot
- Colander
- Wooden Spoon
- Measuring Cup
- Chef's Knife
- Cutting Board
Critical Steps — Do Not Skip
- Drain and rinse the beans thoroughly.
- Bloom the cumin to unlock its flavor.
- Simmer the beans gently until the mixture thickens.
Chef Tips from the Video
- For extra creaminess, mash half the beans with a potato masher before simmering.
- A drizzle of toasted sesame oil at the end adds a subtle nutty finish.
Troubleshooting
Beans are too watery.
Increase simmer time, uncovered, and mash the beans to release starches which will thicken the mixture.
Beans are too dry or stick to the pot.
Add a little more vegetable stock or water, a tablespoon at a time, and lower the heat.
Flavor is bland.
Add a pinch more cumin, smoked paprika, or a splash of lime juice at the end.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw in the fridge before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Refrigerate leftovers and reheat gently on the stovetop with a splash of water or stock.
- The beans taste even better the next day as flavors continue to develop.
Frequently Asked Questions
What is the cultural significance and history of refried beans in Mexican cuisine?
Refried beans (frijoles refritos) are a staple of Mexican home cooking, traditionally made by mashing cooked beans and frying them in lard or oil. They have been served for centuries as a side dish, a filling for tacos, and a component of breakfast plates, symbolizing comfort and resourcefulness.
What are the traditional regional variations of refried beans in Mexico?
In central Mexico, pinto beans are most common and are fried in pork lard, while in the south black beans (frijoles negros) are favored and often cooked with a hint of cumin. Some regions add chilies, epazote, or cheese for extra flavor.
How is refried beans traditionally served in Mexican breakfasts?
Refried beans are typically served warm alongside eggs, fresh tortillas, salsa, and sometimes avocado. They can be spread on homemade corn tortillas or used as a base for chilaquiles.
What occasions or celebrations feature refried beans in Mexican culture?
Refried beans appear at everyday meals but also at festive gatherings such as Día de los Muertos, family barbecues, and holiday breakfasts, where they complement richer dishes and provide a comforting staple.
What authentic ingredients are used in traditional refried beans versus the vegan version from The Plant Slant?
Traditional refried beans use pork lard or bacon fat for richness, and sometimes cheese. The Plant Slant’s vegan version swaps lard for seed oil and adds vegetable stock for moisture, keeping the flavor profile while staying plant‑based.
What other Mexican dishes pair well with the vegan refried beans from The Plant Slant?
These beans pair beautifully with corn tortillas, avocado slices, fresh salsa, vegan chorizo, or as a filling for breakfast burritos and tacos alongside sautéed peppers and onions.
What makes the vegan refried beans recipe from The Plant Slant special in the realm of plant‑based Mexican cooking?
The recipe achieves the classic creamy texture without animal fat by blooming cumin in seed oil and using a modest amount of vegetable stock, demonstrating that simple pantry staples can replicate traditional flavors in a vegan way.
What are the most common mistakes to avoid when making vegan refried beans from The Plant Slant?
Common errors include over‑cooking the beans so they become dry, not blooming the cumin which reduces flavor depth, and simmering at too high a heat, which can cause the mixture to scorch.
Why does this vegan refried beans recipe use seed oil and vegetable stock instead of traditional lard?
Seed oil provides a neutral base that lets the cumin and aromatics shine, while vegetable stock adds moisture and umami without animal products, keeping the dish vegan and lower in saturated fat.
What does the YouTube channel The Plant Slant specialize in?
The Plant Slant focuses on affordable, accessible plant‑based cooking, offering recipes that use everyday pantry ingredients and emphasize flavor, nutrition, and budget‑friendly techniques.
How does the YouTube channel The Plant Slant's approach to Mexican cooking differ from other Mexican cooking channels?
The Plant Slant adapts classic Mexican dishes to vegan and budget‑conscious versions, often substituting animal fats with seed oils and highlighting simple, quick methods, whereas many other channels stick to traditional animal‑based preparations.
Last updated: August 14, 2026
