Refried Bean Dip Recipe

Refried Bean Dip is a favorite dip and this recipe shows you how to make bean dip from scratch. It's a gluten free vegan bean dip that makes a lot and it freezes really well.

Who doesn't love a good refried bean dip? Not anybody I know.

It's one of the first bean dips that was sold commercially, in a jar. Refried bean dip and nacho cheese dip were easy to get your hands on.

But they weren't and aren't vegan.

Well, here ya go. A delicious vegan bean dip that is easy and made from scratch. You'll have lots to pass around or to freeze for the future.

You can serve this warm or at room temperature. Since it also keeps great in the fridge you can prepare it a couple of days before you need it and you'll have the dip covered.

🧾 What's in refried bean dip

• Dried pinto beans are the classic bean used in all refired bean recipes and it is also packed with protein.
• Vegetable broth
• Chili powder
• Spike seasoning is an all-around spice mix that I add to a lot of recipes. You can use any of your favorites such as ones from McCormick or Emeril.
• Salt is needed for seasoning.
• Paprika has an earthy flavor and it's made from a pepper.
• Dairy-free cheddar shreds are mixed into the beans for more flavor and texture.
• Diced tomatoes add flavor and texture.

If you're serving two dips (and often we are) you might want to go in a completely opposite direction for the second and also make Bell Pepper Bruschetta Dip. These two would really compliment each other.

One is beans and one is straight balsamic spiked veggies. So much flavor and fun at your party!

Don't forget to make this Refried Vegan Bean Dip recipe a day or two before so you don't have to think about your dip again and just have a great time!

🔪 How to make bean dip from scratch

• Pour the dried beans into a colander and rinse.
• I am skipping the soaking so that you can have this dip much more quickly. It only takes about 10 minutes longer if you don't presoak.
• Place in a large stockpot and cover with water by about 4 inches.
• Cover with a lid and bring to a boil.  When the water comes to a boil, crack the lid and cook over medium heat for about 1 ½ to 2 hours.  Pinch a bean to see if they are soft and done.
• Drain the liquid into a large bowl. You may want more liquid later on. And then pour the beans into a large mixing bowl.
• Mash the beans with a potato masher. Or ...
• You can do this in a food processor too but be careful not to go too far and make it like the consistency of baby food. Not good for this dip.  You would need to do this in smaller batches so you can keep an eye on them.  Then turn into a large mixing bowl.
• Add the remaining ingredients and mix well with a wooden spoon.
• This is where you may want more liquid. Stick a chip in it and see if you'd like it thinner. Add ¼ cup liquid (at the most) at a time and stir and test again.
• To serve hot - cover bowl and heat in microwave for a minute or two stirring in between minutes.
• Again, stir the hot pinto bean dip well and serve with your favorite sturdy chips and veggies.
• Or serve at room temperature. Now you know how to make bean dip from scratch. Easy, heh?

💭 Why do some beans cook hard

• It's not the fault of the recipe or you for that matter.
• The beans are probably old. You can soak old beans for 12 hours and cook for 12 hours and the beans will still be hard.
• Beans may have been on the shelves for years and they may have been old even before they arrived at the store.
• Bulk beans could be fresh or old.
• One way to combat old beans is to add a small amount (½ teaspoon) baking soda to a pound of dried beans when starting to cook. That helps break down the pectin and soften the beans.
• I think it is a rare time that you will get a bag of old beans. I've never once in all my days of cooking got a bag of beans that stayed hard.
• But I do get emails from readers and it does happen.

I like to serve this refried bean dip with tortilla chips or Fritos, but you could also use crackers or even veggies for a healthier alternative.

👩🏻‍🍳 How to serve

I like to keep things simple and just garnish with chopped green onions and possibly sliced tomatoes. I did that for these photos.

You could also really load up the top by sprinkling with extra shredded cheese or pico de gallo or sliced jalapenos for those who like it extra spicy! No matter what your dip will disappear.

Use this on nachos too! Delish!

These sturdy dippers are my very favorite with this appetizer:

• Tortilla Chips
• Frito Scoops
• Thick-Cut Strips of Bell Peppers, any color
• Vegan friendly Kettle-Cooked Chips

💭 Can you freeze bean dip

Vegan bean dip will keep in the refrigerator for up to four days.

It can be cooled to room temperature and kept in a freezer-safe ziplock bag or in a hard-sided freezer-safe container for about 3 months.

Hey, pack it in smaller batches for the freezer so there is a great bean dip, anytime, for just you or a small get together.

You can reheat leftovers in the microwave at 45-second intervals in a microwave-safe container until it is to your liking. Make sure it is covered or dip will pop and get all over the sides and ceiling of your microwave.

📖 More easy dip recipes

• For a great mix of veggies Cowboy Caviar takes about 15 minutes to make.
• The recipe for Baba Ghanoush eggplant dip has been around in the world forever and it is truly a classic.
• Make Roasted Red Pepper Dip from scratch for a delicious and different appetizer.

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DID YOU TRY THIS RECIPE? I want to see! Follow @vegan_in_the_freezer on Instagram, snap a photo, and tag it #veganinthefreezer. I love to know what you are making!

Your opinion means a lot to me and if you'd like to leave a comment and possibly a star rating I'd love to hear your thoughts.

📋 Recipe

Vegan Refried Bean Dip

Ginny McMeans

Refried Bean Dip is a favorite dip and this recipe shows you how to make bean dip from scratch.

5 from 5 votes

Print Save Saved

Prep Time 20 mins

Cook Time 1 hr 30 mins

Total Time 1 hr 50 mins

Course Appetizer

Cuisine Vegan, Vegetarian

Servings 48 Ounces

Calories 50 kcal

Ingredients

  

1x2x3x

• 16 ounces dried pinto beans
• ½ cup vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon Spike seasoning
• 1 teaspoon salt
• ½ teaspoon paprika
• 8 ounces dairy free cheddar shreds
• 15 ounces diced tomatoes, can

Instructions

 

• Dump the beans in a colandar and rinse. Place in a large stockpot and cover with water by about 4 inches.
• Cover and bring to a boil.  When the water comes to a boil, crack the lid and cook over medium heat for about 1 ½ to 2 hours.  When you can pinch a bean they are done.
• Drain and pour into a large mixing bowl.
• Mash the beans with a potato masher. It takes a little while. I will also go in and use the back of a fork too.
• You can do this in a food processor too but be careful not to go too far and make it like the consistency of baby food. Not good for this dip.  You would need to do this in smaller batches so you can keep an eye on them.  Then turn into a large mixing bowl.
  
  
• Add the remaining ingredients and mix well.
• To serve hot - cover bowl and heat in microwave for a minute or two stirring in between minutes.
• Again, stir well and serve with your favorite sturdy chips and veggies.
  

Notes

IF FREEZING:

Let cool to room temperature.  Pack in rigid sided freezer containers or freezer jars that are marked freezer safe.

TO PREPARE AFTER FREEZING:

Remove from the freezer and put in the refrigerator from 6 hours to overnight to defrost.

WHEN SERVING:

Cover and put in the microwave and heat for about a minute. Depending on the size bowl you are heating.  Stir in between minutes.

 

Nutrition

Serving: 4OuncesCalories: 50kcalCarbohydrates: 7gProtein: 2gFat: 1gSodium: 113mgPotassium: 153mgFiber: 1gVitamin A: 70IUVitamin C: 1.4mgCalcium: 17mgIron: 0.7mg

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