I absolutely love refried beans, and I am astonished at the amount of people I have spoken to that have never made them at home. These beans are perfect for having with Mexican food of course. From Burritos to Enchiladas or even some plain old chips and dip they are a delicious way to get some extra vegetable servings into your day. (Did you know that many beans are full of protein, and also counted as vegetables! )

Yes, I am aware that these don’t look very appetising, they won’t get any prizes for beauty, but taste, yes indeed. They are delicious. I am biased of course, but why not give them a go?



1 tin kidney beans, drained and rinsed
1 tin black turtle beans, drained and rinsed
1 onion, finely diced
1 tin passata or chopped tomatoes
1 cup vegetable stock
2 tablespoons cumin
1 teaspoon red chilli flakes
1 tablespoon smoked paprika
vegetable oil
1 tablespoon dairy free margarine (I use vitalite)
Salt and pepper

Gently heat your oil in a large pan over a medium heat.
Fry your onion until translucent and soft. Turn down the heat to low, and add the spices. Heat gently for a minute or so.
Add the beans, passata and stock and season to taste. Simmer until the liquid has almost all reduced.
Take a potato masher, and smash your beans like there is no tomorrow. The starchy goodness inside them will make everything delicious and creamy. Heat gently until thickened.
Stir in the dairy-free margarine and serve.

The margarine adds a certain something to take these beans to the next level. For an FYI, they are also delicious cold. Perfect in a wrap for lunch. Now, I know they are not the prettiest, but they are the tastiest (or so I have heard!)

Dairy free meat free vegan refried beans recipe

Carnies Testimony:

There is no way to sugar this pill, but these beans are ugly as hell. However, they are one of the single most delicious foods I have ever eaten. Whether in a burrito, or just with tortillas as a dip, they are flavourful and amazing.