When I want a healthier option to the traditional way of cooking refried beans this is how I do it. This recipe is simple and hassle free, and most importantly it’s a lighter low fat, and completely vegan/vegetarian version. Why? Because you won’t use any oil or fats.
You need some cooked beans, the amount depends on how much you want or need. I like to boil my own with a little bit of salt and sometimes a wedge of onion and/or garlic clove.
You need to strain your beans but make sure you reserve some of the liquid, or you’ll need a little water. In a large pan over medium low heat add 2Tbs of the bean broth or plain water, then add strained beans. Now you need a potato masher, and slowly starts mashing the beans, if they are too dry add a little more liquid. Don’t mash completely, you want to leave some whole or unbroken, so that they don’t get to runny. (In case that you over mash, you’ll need to cook longer to burn off some of the liquid.)
Continue to cook for a couple minutes and stir to prevent from burning. You can taste them now to see if they need more salt or add any other spices that you want. Some people fry the beans with chile peppers too. I like to keep it simple for these mashed beans.