Quick Vegan Frijoles Molidos

27th June 2016

The creaminess and depth of flavor in these Quick Vegan Frijoles Molidos (mashed black beans) makes them an ideal side dish for any Latin meal. Our take on these Central American black beans is a quick, simple, hearty dish that we love pairing with Arroz Verde (Mexican Green Rice) and Patacones (twice fried plantains). We’ve combined canned black beans with onions, garlic, jalapeño (or serrano) pepper, cilantro and sun-dried tomato for a smooth, creamy and bold Latin inspired dish.

Quick Vegan Frijoles Molidos

Since the black beans are pureed using an immersion blender, this recipe requires minimal prep time and cooks in under 30 minutes. The rich, robust flavors of these Quick Vegan Frijoles Molidos means they can carry a dish or be served as a side. They save especially well, so you could even double the recipe and enjoy the leftovers the following day. You might even find that the flavors meld together more when prepared in advance.

Ingredients on Vegan Frijoles Molidos

Vegan Arroz Verde with Patacones and Beans

Pair these delicious vegan patacones (twice fried plantains) with our favorite Vegan Arroz Verde (Mexican Green Rice).

Quick Vegan Frijoles Molidos

Yield: 4 servings


  • 50ml (about ¼ cup) neutral oil, like vegetable or canola
  • 75g white or yellow onion (¼ of a medium onion), roughly chopped
  • 1 clove garlic, roughly chopped
  • 1 small jalapeño (10g) or ½ a small serrano pepper (5g)
  • 25g (¼ cup) dry-packed sun-dried tomatoes
  • ½ tsp kosher salt
  • 10g (½ cup) cilantro leaves and stems, roughly chopped
  • 425g (15oz) canned black beans, with liquid (preferably Westbrae Organic)
  • 75ml water*


Heat the oil in a small saucepan over medium heat. Add the onion and garlic and cook for 2 minutes, stirring occasionally. Add jalapeño, sun-dried tomato and salt and cook for 2 more minutes, stirring occasionally. Add cilantro, beans and water. Stir to combine and cook, uncovered, for 5 minutes. Reduce heat to low and, using an immersion blender, blend until smooth.

Cover and cook for 10 minutes. After 10 minutes, remove the lid and cook, uncovered, for an additional 5 minutes. Remove from heat and serve. Once removed from the heat the beans will continue to thicken as they cool.


Advance preparation: These beans are especially good when made in advance as the flavors meld together over time. Keep refrigerated in a sealed container for up to 3 days.

Water: For soupier beans, use 100ml water. For thicker beans, use 50ml water.

For a smoky flavor: Add ⅛ tsp dried crushed chipotle chile pepper at the same time as the onion and garlic.

Vegan Frijoles Molidos

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