Vegan Yucatan Style Refried Black Beans

Tweet

This recipe is pretty short and fun to make. It has a spicy twist from the habanero pepper. But then it hits you with the refreshing notes of the mint. This recipe is based on one that can be enjoyed in Yucatan, the most acidic part of Mexico as some may know it. In Yucatan you can experience pickled anything. And oranges and limes can be found year round in the local cuisine bringing a special twist to any dish.

How to make Yucatan refried black beans?

If you know me by now then you know I try to simplify vegan eating as much as possible. And this recipe is not the exception. You can use canned black beans if you would like but I made mine in the instant pot to control the sodium and I have a ton of beans in my pantry. Remember to soak your beans to cut the cooking in time in half. I soaked mine overnight and then pressure cooked them for 15 minutes. In this recipe I made a small batch of refried beans but if you have a large family simply duplicate the ingredients.

How long are refried black beans good for?

Ideally these beans will keep good for 5 days in an airtight container in the fridge. But if we are being honest we eat them sooner. Don’t want to use oil? Simply replace oil with atleast 1/2 cup of water and they will come out just fine. You can also freeze these beans for up to 3 months. Unfortunately these beans can not be replaced by another bean, because the original recipe calls for black beans only. And don’t worry about this recipe having gluten or soy as neither is included in this dish. Some ways to enjoy these black beans is on tostadas, tacos, or as a side to any meal. Lets begin shall we!

Vegan Yucatan Style Refried Black Beans

conflictedvegan

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Appetizer, Breakfast, Side Dish

Servings 4

Equipment

• Frying Pan
• Kitchen Spoon
• Potato or Bean Masher
• Stove

Ingredients

  

• 1 Teaspoon Olive Oil Optional
• 15 Ounces Black Beans
• 1.5 Cup Liquid (water or veggie broth)
• 1/2 Habanero Pepper
• 1/4 Cup White Onion
• 1 Teaspoon Dried Mint
• 1 Tablespoon Minced Mint or Cilantro

Instructions

 

• Turn your stove on to medium high heat and add a teaspoon of olive oil if you are using oil. If you are not using oil add 1/2 cup of vegetable broth, bean water or your liquid of choice. Remember to line up your ingredients ready for easy access.
  
• Add the onion to the pan and fry until translucent about 4 minutes give or take.
  
• Add the habanero to the pan and fry for just 30 seconds.
  
• Add the beans to pan.
  
• Add 1 cup of cooking liquid either veggie broth or water.
  
• Mash the beans until you achieve your desired consistency and simmer for 15 minutes. If you desire a more dry bean simmer longer.
  
• Enjoy with those you love.
  

Notes

I hope you enjoyed todays recipe. Don’t forget to sign up for my newsletter so you never a miss a recipe. Remember I release new recipes weekly.

Follow me on your preferred social media platform for recipes that did not make it on the blog but are equally delicious.

Facebook      Instagram      Pinterest      Twitter

Keyword 4 ingredients, black beans, frijol negro, vegan, vegano