Easy Fat Free Refried Beans (Instant Pot)
This quick and easy recipe was just thrown together based loosly on the Instant Pot directions. I didn't have all of the ingredients, so I created a simpler recipe that worked great and no fat required! No more overpriced fat free canned beans for us! Give it a try and let us know what you think!
3 c. soaked pinto beans
2 c. water
1 c. salsa
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. cumin
1/2 tsp. cayenne pepper (+/- depending on preference)
1 tbsp. dried cilantro
Link to Instant Pot:
Mexican Inspired Rice and Beans Recipe ???? Healthy One Pot Black Bean Vegan Food (Super Easy)
Let me show you a simple Mexican-inspired rice and beans recipe you and your friends can enjoy.
➡️ Black beans are a good source of fiber, proteins, and vitamins.
Coupling with the fragrant basmati rice, peppers, cilantro, and lemon juice only ensures this meal is both aromatic and healthy at the same time.
The addition of strained tomatoes, cumin, paprika, and cayenne spices gives this dish the flavor we look for in Mexican-inspired meals.
➡️ This dish is for sure one of the easiest, most aromatic, and flavorful meals you could quickly fire up from your kitchen.
You now have one recipe in your back pocket you could go to whenever you need a Mexican-inspired meal or just to have an excuse to open that can of black beans in the back of your pantry.
???? Is there another Mexican-inspired dish you'd like to see me prepare? Let me know in the comments below.
▶️ RECIPE INGREDIENTS: (4 servings approx.)
1 Cup / 200g White Basmati Rice (washed thoroughly with water)
2 Cups / 1 Can (540ml Can) Cooked Black Beans OR Pinto Beans (drained/rinsed)
3 Tablespoon Olive Oil
1 +1/2 / 200g Cup Onion - Chopped
1 Cup / 150g Green Bell Pepper - Chopped
1 Cup / 150g Red Bell Pepper - Chopped
2 Tablespoon Garlic - finely chopped
3/4 Cup / 175ml Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Cumin
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper or to taste
1 Cup / 125g Frozen Corn kernels (you can use fresh corn)
1 Cup / 240ml (low sodium) Vegetable Broth **OR AS REQUIRED
✅???? (**NOTE - Sometimes one batch of basmati rice is dried than the other so may require more liquid to cook. SO ADJUST ACCORDINGLY)
Salt to Taste (I have added total 1+3/4 Tsp of Pink Himalayan Salt)
Garnish:
1+1/2 cup / 100g Green Onion - chopped
1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) or to taste - chopped
OPTIONAL - Lime or Lemon juice to taste (Taste the rice first and ADD ONLY IF IT’S NEEDED, I have added 1/2 tablespoon of lemon juice as I like it a bit sour)
Black pepper to taste (I added 1/2 teaspoon)
Drizzle of extra virgin Olive oil (I have added 1 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
Thoroughly wash the rice - a few times until the water runs clear. Drain 1 can of black beans. Set the rice and beans aside to drain any excess water.
(Use a Wider Pot to cook this dish, the rice will cook more evenly without getting mushy).
To a heated pot add olive oil, onion, red and green bell pepper, salt and fry on medium to medium high heat (depending on the heat of your stove) until the onions and pepper starts to brown. Adding salt to onion/peppers will release it's moisture and help it cook faster, so don’t skip it.
Once the onion starts to brown, add the garlic and fry for about 1 minute or until fragrant. Then add the strained tomatoes, ground cumin, paprika, cayenne and mix well. Add the washed rice, cooked black beans, corn kernels, salt, vegetable broth and mix well. Bring to a boil and then cover and cook on low heat for about 15 minutes or until the rice is cooked (but not mushy).
Uncover and turn off the heat. Add the chopped green onion, cilantro, lemon juice, black pepper, drizzle of olive oil and mix it very gently because rice is very soft at this point and over mixing can cause the rice grains to break.
(NOTE: taste the rice before adding lemon juice and add lemon juice ONLY IF NEEDED)
Cover and let it rest for 5 minutes before serving. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Use a Wider Pot to cook this dish, so that the rice can cook more evenly without getting mushy
- Every stove is different so regulate the heat accordingly
- The Cooking time depends on several factors - the type of pot being used, heat of the stove, moisture content of the ingredients etc. so please use your judgement and adjust the cooking time accordingly
- Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so please do not skip it)
- This recipe is for white basmati rice, if you are using a different kind of rice adjust the water accordingly
********
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Recipe: Spicy Refried Pinto Beans (Oil Free, Fat Free, Vegan, Low Sodium)
It was kind of an accident how this one came together, but these turned out pretty darn tasty! Our favorite way to enjoy them is on tacos, but they would be great as a dip, in a salad or simply as a side dish. Read our blog post for the complete recipe & more:
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Best Homemade Refried Beans Recipe
This quick, easy and very tasty recipe is the only refried beans recipe you’re gonna need in your life. ???? check it out and let me know what you think.
HOW TO MAKE REFRIED BEANS EXTRA CREAMY AND DELICIOUS: Simple Down Home Recipe
This is one of the most requested recipes I get, and to be honest, it's not much of a recipe so much as it is down home cooking. That said, I suppose there are a couple of tips for making Refried Beans extra creamy and delicious. So, I decided to break it all down as simply as possible in this video. I won't bother to write measurements, like I normally do. But here are a few answers to questions you may have:
When I cook beans in the crockpot, I cook them on Low for six hours. That's just how I do it. They can also be cooked on High if you want them done sooner.
If you cook beans on the stovetop, let them come to a boil, reduce the heat to Low and let them simmer gently for about 2 hours. Just keep an eye on them to make sure the water doesn't evaporate while they're cooking. You may need to add a little or the beans will burn. 2 hours is about the average length of time beans will take to cook, but it will depend on how many beans you're cooking and if you pre-soaked your beans. Use a fork to press down on them, and if they're tender enough to smash easily, they're done.
I find that beans keep in the refrigerator for up to 2 weeks. If you don't think you'll be using them by then, you can absolutely freeze them. In fact, I sometimes cook large batches of beans just so that I can freeze them in small containers and pull them out when I need them. They keep in the freezer for about six months.
If you have questions, feel free to leave them in the comments.
Thanks so much for watching. Be sure to give this video a Thumbs Up and Subscribe, if you haven't already done so. I also invite you to follow me on Instagram at or on Facebook at
*All music in this video used with rights from Storyblocks.
1:30 Samba for Spring
5:05 Adventures in Fine Dining
NO FRY NO OIL VEGAN Refried Beans + 5 Minute Burrito
Hi Guys! Did you know that traditional refried beans are not Vegan? Some recipes contain lard which comes from pigs :( BUT this is a really easy way to make a Vegan version of refried beans, and they taste so much better than anything you’ll find in a can. They are oil free, and pack a great amount of protein and fiber. My family and I have been absolutely loving them! I hope you will too.
Dave’s Gourmet Scorpion Pepper Hot Sauce:
Better Than Bullion Organic Vegetable Base:
Dry Organic Pinto Beans:
INGREDIENTS
1/2 to 3/4 of a jalapeño (chopped)
1 sweet onion (diced)
3 garlic cloves (pressed)
1/4 cup to a 1/2 cup of vegetable broth ( I used Better Than Boullion Vegetable Base)
2.5 cups dry pinto beans
1/4 tsp cumin
2 tsp salt (I used himalayan)
1 tsp sherry wine
1 tsp sugar
3 cups water
DIRECTIONS
Chop the jalapeno and onion. In a large frying pan add the vegetable broth and turn on a medium heat. Add the onions and jalapeño and sauté for about 5 minutes stirring occasionally. Then add the garlic. Continue to sauté and stir for another 2-5 minutes until tender.
Rinse the dry beans then add to a pot with water just covering the beans, cover with lid. Bring to a boil for 5-10 minutes then turn off heat and let them sit while you do the next step.
In a crock pot/slow cooker add the cumin, salt, sherry, sugar and water. Stir. Add in the onions, garlic, and jalapeno. Drain and rinse the pinto beans and then add them to the crock pot too, stir until all is combined.
Cook on high for 6 to 8 hours. Once the beans have a slightly creamy consistency and are soft, they are done.
Place beans in a large bowl and mash with a potato masher to your desired consistency. All Done :)
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