Oil Free Refried Beans recipe by Hello Nutritarian | Vegan Refried Beans Dr Fuhrman Eat to Live 6 Week Diet Plan Dr Greger How Not to Diet Dr McDougal Starch Solution Chef AJ

Oil-Free Refried Beans

Get ready to clean up this traditional Mexican classic!  These Oil-Free Refried Beans have no added salt but are high on fresh flavor! 

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 1/2 cup servings
Author Kristen Hong


  • 1/2 cup low-sodium veggie broth
  • 1/2 cup diced yellow onion
  • 1/2 cup diced tomato
  • 2 tbsp. diced jalapeno pepper
  • 2 13.4 oz packages pinto beans
  • 1/2 cup aquafaba (reserved from the packages of beans)
  • 2 cloves garlic
  • 1/2 tsp. cumin
  • 1/2 tsp. onion powder
  • 1 tbsp. lime juice


Sauté the veggies:

  1. Add the veggie broth to a medium-sized sauce pan over medium-high heat.  One the broth starts to bubble and steam add the diced onion, tomato and jalapeno peppers.

  2. Sauté and mix the veggies well for 2 minutes, then reduce heat to medium low.

Blend the beans:

  1. Drain the packages of pinto beans over a bowl to reserve the aquafaba (bean juice), you'll need 1/2 aquafaba cup for this recipe.  Also, reserve 1/2 cup of the pinto beans and set aside (these will be left whole). 

  2. Combine the rest of the drained pinto beans, the 1/2 cup aquafaba, the 2 garlic cloves, cumin, onion powder and lime juice to your blender bowl. 

  3. Blend on high for about 20 seconds or until just starting to smooth (you want to keep a bit of texture to the mixture). 

Finishing up:

  1. By now the sautéed veggies will be softened and done cooking.  Add the blended bean mixture and combine well.  Reduce to low heat and cook for another 5 to 7 minutes, stirring every 2 minutes.

  2. Finally, add the reserved whole pinto beans and stir to combine.  Remove beans from heat. 

Recipe Notes

Makes 2 1/4 cups.

Stores for up to 10 days in the fridge in a glass food container.