Low Iodine Vegan Refried Beans

Total time1 hr

Prep time15 min

Cook time45 min

4.7

(4)

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Ingredients

6 servings

2 cans (15 oz each) pinto beans, drained, liquid reserved
3 tbsp olive oil
1 medium white onion, finely diced
4 cloves garlic, minced
1 tsp ground cumin
½ tsp chili powder
½ tsp smoked paprika
½ tsp salt, plus more to taste
¼ tsp black pepper
1 tbsp fresh lime juice

For serving

2 tbsp fresh cilantro, chopped (optional)

Instructions

1
Drain the pinto beans over a bowl and set the reserved liquid aside — you will use it to adjust the consistency of the beans.
2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

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