Not Refried Beans

Not Refried Beans

Not-Refried Beans : Delicious and Good for You! (Vegan)

I love Mexican food, but as a vegetarian it can be hard to find Mexican food that I can eat.  Even the simplest bean and cheese burrito usually includes lard or other meat products. The lard alone should turn off anyone who is serious about good health, vegetarian or not. So how about a recipe for refried beans that are not refried and make an excellent burrito, tostada, or main dish by themselves? Not only is this recipe delicious, but it is easy and you will never want to buy canned beans again. I have made this recipe for many people and everyone, even young children, love it. Oh, and it is way cheaper than buying canned beans. You will love these Not Refried Beans.

Not-Refried Beans : Delicious and Good for You! (Vegan)

Not Refried Beans


  • 1 onion, peeled and quartered
  • 3 cups dry pinto beans, rinsed
  • 1 jalapeno pepper, seeded and chopped
  • 4 cloves of garlic, minced
  • 2 tsp salt
  • 1/8 tsp ground cumin
  • 8 cups water


  1. Place all of the ingredients except for the water in a slow cooker.
  2. Pour in the water and stir to combine. Pick out any beans that float to the top.
  3. Cover and cook on high for 8 hours. Be sure to check the water level from time to time. If it gets too low add more water.
  4. When the beans have cooked, strain them and reserve the liquid. Mash the beans with a potato masher and add the reserved water as needed to attain desired consistency.


    • You control the heat in this recipe. Feel free to add more jalapenos, some pepper, or even some cayenne pepper.
    • I usually have leftovers. The beans will continue to absorb the liquid after they are put into the refrigerator. To avoid having extra thick beans the next day, I usually add about a half of an inch of the reserved water to the top of the beans before I pop them into the refrigerator. When I want to cook up the leftovers, I simply stir the liquid in and they are good as new.

These not refried beans taste even better with some homemade salsa and guacamole. Let me know if you try this recipe or have tried one like it.

About Janice

I am so glad you stopped by. Kick your shoes off and hang with me a while. I am an Arizona native, wife to a hard-working hubby, mom of two, and daughter of the King. I love sharing recipes, crafts, and family activities that any mom can do. Life is complicated enough, right? When I am not up to my ears in laundry, dishes, and creating for Celebrating Family, you will also find me at East Valley Mom Guide. Come follow me on Google +, Facebook, Pinterest, Instagram, and Twitter.


  1. Auntie Pam says

    I thank you for introducing me to this recipe a while back. I have made it a few times and it was a hit with everyone in my family! You can make it a little more sinful, and use the beans as a base for chimichangas. Thanks for the great recipe!

  2. Thanks for linking up to Tip Day Thursday with this recipe. I make a version very similar. YUM! By the way, I will be featuring your blog during next week's TDT…feel free to stop by and grab my "featured on" button and of course to link up again.

    Around My Family Table

  3. That sounds good, Pam! I haven't had a chimichanga in years!

    Wendy, thanks. I will do that. 🙂

  4. Susanmeep says

    I will have to make this!

    I am following you (suelee1998) from the blog hop, you have a great site. Would you like to follow me back?
    thank you 🙂

  5. Hi,
    I am happy to be following you from the blog hop. If you would like to follow back you can find me at Please stop by for book club if you are interested–connie

  6. JayLeigh says

    What a great recipe! I'd love to try it out! Thank you for sharing it. 🙂

  7. That sounds delicious. I've made a similar recipe and it beats the store bought stuff hands down. I'd love for you to come by and show off your recipe at These Chicks Cooked Recipe Spotlight today. Have a blessed day 🙂

  8. Beth Larrabee says

    Sounds yummy!

  9. Sounds great! and healthy. I think I might need to try this!

  10. Thanks for the recipe. I love cooking in the crockpot. Do you think this would work with black beans? I have a bag and couldn’t think of what to do with them


  11. I haven’t tried it with black beans yet, but I don’t see why not. I love black beans. 🙂 If you try it, let me know how it turns out!

  12. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back later today when the new link-up is running to see if you were one of the top 3 featured posts! 🙂

  13. Yum! I need to use my slow cooker much more frequently. If used it more, and my pressure cooker less, supper would be less stressful! Planning ahead… that’s the key, every time. Will throw this together before I leave for the zoo tomorrow morning!

  14. I’ve been making a recipe like this for years from the recipe for “Refried Beans Without the Refry”. They are so good and freeze very well. I haven’t purchased canned beans since I found the recipe.

  15. I took pleasure in reviewing your website, that is why i made a decision to leave a remark in your guestbook.
    Great work! Keep it up.

  16. Thanks designdd for sharing such a fastidious opinion, paragraph is
    pleasant, thats why i have read it entirely

  17. I make dried beans often for my family but never thought of doing them in the crock pot. Great tip! Thanks!

  18. Easy-peasy and delicious! (And if you forget to put it on in the morning, you can make it in the evening in under an hour using a pressure cooker!) Thanks Janice!

  19. Nancy Andrews says

    I don’t believe you can get the beans to be a smooth consistency like in the photo using a potato masher…. come on!

  20. I’m making them now, on the stove top, and love that they contain no additional oil! Thank you for posting this recipe!


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