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This low sodium refried beans recipe is a flavorful and easy recipe with pinto beans, spices, and oil – 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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Table of Contents

These low sodium refried beans are a fantastic way to get some major flavor onto your plate without the salt. Most canned refried beans are loaded with salt and preservatives, making them a poor choice if you are watching your sodium intake. Luckily, a low so version couldn’t be easier to make!

You can used no-salt-added canned beans for this recipe, or dried beans from I use my pressure cooker weekly for meal prepping and cooking ahead. I have recipes below for both cooking methods. I prefer using my Instant Pot as 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
Plant-Based
Salt & Preservative Free!
High in Plant Based Protein

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What’s In These Refried Beans with No Salt?

See the recipe card below for a full list of instructions and ingredient amounts!

Onion, Jalapeno, Cilantro, Lime
Dry Pinto Beans – I like organic pinto beans which have a fantastic texture and flavor when cooked. Beans are a great addition to any meal – add them to your breakfast burritos, enjoy in a soup for lunch, or these refried beans to enjoy with dinner.
OR use Canned Pinto Beans (No Salt Added) – if using canned beans for this recipe make sure there is no added salt! You could also try black beans too.
Adobo Seasoning: a really fantastic blend of turmeric, pepper, garlic, and spice! I like to get one that doesn’t have added salt it in, so I can control the amount of sodium going into the dish.
Salt Free Chili Powder – some chili powder blends can contain salt, so be sure to check the labels before you buy.
Paprika – for a hint of spice and great flavor!
Bay Leaves: I always add bay leaves to every bean dish I make.
Red Chili Pepper Flakes: for a little heat! I like to add a few shakes to this recipe to give this dish a nice complex depth of flavor.

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How Do I Make These No Salt 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. You could also substitute black beans or kidney beans for a different color and texture.

Stove Top Directions (with Canned Beans)

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

Instant Pot Directions (with Dried Beans)

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/High Pressure Cook mode for 45 minutes.
Allow the beans to naturally release for 20 minutes or so. Then release any remaining pressure manually. Using an immersion blender or a potato masher, blend the rest of the beans until they are the right consistency. Garnish with extra cilantro, chili flakes, lime juice, and enjoy.
Store leftover beans in an airtight container and refrigerate for up to 4 days for later use.

What to Eat Refried Beans With

I love adding these vegetarian refried beans to my tacos or burritos, or 7 layer dip. They are great with tortilla chips too for a quick snack.

I like to top my homemade beans with fresh cilantro or green onion, and fresh lime juice for extra flavor. Top with hot sauce or red pepper flakes for extra heat.

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More Low Sodium Side Dish Recipes You’ll Love!

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