Nightshade Free Refried Beans

Posted on Posted in Clean Eats, Recipes


I’ve been a little MIA….after getting the 3 part Healing My Gut series done I needed a break….not only that, but I turned 30 on Saturday! Woop! Woop! 😉 It was a good time. Delicious, organic, GF, Vegan food with some super sweet, caring ladies.

♥ I’m so grateful to have such amazing people in my life. ♥

Enough mushy stuff though! The real reason you’re here is to read my recipe for Nightshade free Refried Beans! YUMMY! I came up with this recipe on Thursday when I realized I had a crap ton of soaked, sprouted, and cooked pinto beans that I had no idea what to do with. My freezer was already overflowing with stuff so I decided to give this a go. This is actually my first time making refried beans and it was super easy, fast, and delicious!



  • 1/4 cup organic butter
  • 1/2 medium white onion, small chop
  • 2-3 cloves of garlic, minced
  • 1/2 tsp cumin
  • 1/4 tsp turmeric
  • 1 tbsp fresh squeezed lime juice (or lemon)
  • salt & pepper, to taste


  • Drain any liquid off prepared beans and mash with potato masher, set aside.
Mashed beans. Pretty? No. Delicious? YES!


  • Add 1/4 cup butter to large saute pan and heat over medium heat until butter melts.
  • Add onion to butter and cook over medium-low heat until translucent, about 7-10 minutes, lightly salting and peppering, if desired.
  • Add minced garlic and cook for 1-2 minutes.
  • Add mashed beans and spices to pan, stirring to incorporate.
  • Flatten out the beans a bit as shown below.


  • Continue to cook over medium-low heat until desired consistency is reached.
  • Once you have reached your desired consistency, stir in the lime or lemon juice and taste. Adjust seasonings as desired, remove from heat and into your serving dish.
  • ENJOY!



Other Notes

  • My listed amounts for seasonings assumes you have pre-cooked and seasoned the beans as I mentioned. If you just cook the beans and don’t season them to make this dish, you will have to add much more of the cumin and turmeric than I listed above. When I cook my beans I don’t measure the spices, I just add what feels right. Usually for pinto beans I add a generous amount of salt, some pepper, cumin, granulated garlic, and sometimes some turmeric or oregano.
  • If you are planning to save this in the fridge to eat later I’d recommend leaving them a bit more wet as they will lose some moisture in the fridge.
  • This is a great alternative to hummus if you and your family need another healthy snack and are tired of garbanzos!
  • If you want to use canned beans, be my guest! I no longer eat canned beans. They are high in phytic acid which stops your body from being able to absorb the nutrients. Not only that but canned beans make me gassy and uncomfortable. Soaking and sprouting eliminates the gas issue for me and makes the beans MUCH more nutritious. Living food for living bodies!
Please let me know what you think! Any questions? Please don’t hesitate to ask!

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