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Low Sodium Refried Beans Recipe (Vegetarian, Gluten Free, High Protein)

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This Low Sodium Refried Beans recipe is a flavorful and easy vegan recipe with pantry staple dried beans, no soaking required. These bold and flavorful beans can be made on the stove top or Instant Pot / Pressure Cooker. These beans make a great side dish or you can add them to tacos or burrito bowls.
 
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This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
 
We are all about easy flavorful recipes on our homestead- and these low sodium refried beans are a fantastic way to get some major flavor onto your plate without the oil. I use my Instant Pot weekly for meal prepping and cooking ahead, but the Instant Pot really shines for beans!  I can have a delicious pot of beans ready in under an hour, no soaking required.

These Low Sodium Refried Beans are:

  • Earthy
  • Spicy (but can be less spicy if desired)
  • Warming
  • Filling
  • High Protein
  • Vegan & Gluten Free
  • High in Plant Based Protein

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No Salt Added Refried Beans are Best From Scratch!

I used to buy canned beans all the time because I loved the convenience of just opening a can and having them pre-cooked for me.  The downside was really the sodium content.  Canned beans are loaded with salt and sodium as a preservative.  You can buy no salt added refried beans, but I found that making your own beans from scratch tastes way better. You can cook beans in the Instant Pot or Pressure cooker with spices and vegetables to get that flavor in the beans from the start. I made a list of our favorite low sodium recipes here on The Herbeevore for some inspiration – but make sure you check the sodium content of all your ingredients as well.  Most of these recipes enjoy on a weekly basis without the salt!
 

What’s In These Instant Pot Refried Beans with No Salt?

  • Onion, Jalapeno, Cilantro – I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 
    If you think organic produce is too expensive… think again, and give Misfits Market a look!

 

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One of the BEST Pantry Beans Recipes

This low sodium refried beans recipe is a fantastic pantry-staple meal!  It uses almost all ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate.  I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked. And you can check out all my favorite pantry staple ingredients in my Amazon shop here.  By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!

How Do I Make These Vegetarian Refried Beans?

You can make these beans using canned pinto beans on the stove top, or dried pinto beans in the Instant Pot/pressure cooker. 
 

Stove Top Directions

  1. In a large pot, add the Olive oil and onions and cook over low heat for 4 to 5 minutes.
  2.  Add the canned beans and the rest of the ingredients, and stir well to combine. Simmer over low heat for 15 minutes.
  3.  Using an immersion blender or a potato masher, blend the rest of the beans until they are a creamy consistency.  Garnish with extra cilantro and chili flakes and enjoy.

Instant Pot Directions

  • Set the Instant Pot to sauté mode, add Olive oil and onions and cook for 4 to 5 minutes.
  • Add the rest of the ingredients, and set to Manual/Pressure Cook mode for 45 minutes.
  • Allow the beans to naturally release for 20 minutes or so. Then release any remaining pressure. Using an immersion blender or a potato masher, blend the rest of the beans until they are a creamy consistency.  Garnish with extra cilantro and chili flakes and enjoy.
 
Along with my Instant Pot Black Bean Recipe, these pinto beans are super easy to start in the pressure cooker and walk away from.  The Instant Pot does all the work, and you reap the benefits without constantly stirring or watching a pot boil on the stove.  This “passive cooking” is my kind of meal prep!
 
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Canned Beans Versus Homemade

While I love the convenience of canned beans, I also love cooking dry beans from scratch in my Instant Pot.  I use the 8-Quart Instant Pot Ultra, which is larger than standard models (which are only 6 quart) so I have extra room to meal prep and batch cook more meals for the week. The Instant Pot works wonders for cooking dried beans fast, no soaking required! While canned beans are super convenient, they are often loaded with sodium.  If you buy canned beans, I always recommend using a no salt added variety so you can control the amount of salt in your dish. Next time you reach for the canned beans, think about a pressure cooker instead! Homemade beans are incredibly cost efficient, and you can add seasonings and spices to the beans while they cook for extra flavor.

More Easy Instant Pot Bean Recipes You’ll Love!

Instant Pot Chili Beans Recipe (Vegetarian, Gluten Free)

Pressure Cooker Oil Free Hummus Recipe (Vegan, Gluten Free)

Instant Pot Oil Free Lentil Soup Recipe (Vegan, Gluten Free)

Instant Pot Vegetarian Cowboy Beans Recipe (Vegan, Gluten Free)

Vegetarian Instant Pot Succotash Recipe (Vegan, Gluten Free)

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Get the Same Ingredients for this Low Sodium Refried Beans Recipe!

I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 

If you think organic produce is too expensive… think again, and give Misfits Market a look!

 

As always, if you make this low sodium refried beans recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 

 

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Low Sodium Refried Beans

The Herbeevore
This Low Sodium Refried Beans recipe is a flavorful and easy vegan recipe with pantry staple dried beans, no soaking required. These bold and flavorful beans can be made on the stove top or Instant Pot / Pressure Cooker. These beans make a great side dish or you can add them to tacos or burrito bowls.
5 from 1 vote
Cook Time 45 mins
Total Time 45 mins
Course Side Dish
Cuisine American, Mexican
Servings 8 servings
Calories 89 kcal

Ingredients
  

  • 1 lb pinto beans about 2 1/4 cups dried beans (or 2 14-ounces of canned beans)
  • 1 tablespoon olive oil
  • 1 red onion diced
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon adobo seasoning
  • 3 bay leaves
  • 4 1/2 cups water
  • 1 lime juiced
  • Toppings I used jalapenos, hot sauce, cilantro, and extra lime juice

Instructions
 

Stove Top Directions

  • In a large pot, add the Olive oil and onions and cook over low heat for 4 to 5 minutes.
  • Add the canned beans and the rest of the ingredients (using only 1 cup of water), and stir well to combine. Simmer over low heat for 15 minutes.
  • Stir beans, and discard bay leaves. Using an immersion blender or a potato masher, blend the rest of the beans until they are a creamy consistency.  Garnish with extra cilantro and chili flakes and enjoy.

Instant Pot Directions

  • Set the Instant Pot to sauté mode, add Olive oil and onions and cook for 4 to 5 minutes.
  • Add the dried beans rest of the ingredients, and set to Manual/Pressure Cook mode for 45 minutes.
  • Allow the beans to naturally release for 20 minutes or so. Then release any remaining pressure. Discard bay leaves. Using an immersion blender or a potato masher, blend the rest of the beans until they are a creamy consistency.  Garnish with extra cilantro and chili flakes and enjoy.

Notes

Save Money on Organic Produce!

I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 
If you think organic produce is too expensive... think again, and give Misfits Market a look!

Nutrition

Calories: 89kcalCarbohydrates: 17gProtein: 5gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 14mgPotassium: 280mgFiber: 5gSugar: 1gVitamin A: 86IUVitamin C: 2mgCalcium: 36mgIron: 1mg
Keyword low sodium refried beans, no salt added refried beans, refried beans low sodium, refried beans no salt, refried beans pressure cooker, refried beans vegetarian, refried beans with cilantro, refried beans without salt
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

Posted in American, Dairy Free, Favorites, Gluten Free, Low Sodium, Mexican, Pantry Recipes, Side Dishes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

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  1. Pingback:Low Sodium Spaghetti Sauce Recipe (No Salt Added)

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