Spicy Vegan Refried Beans

Spicy Vegan Refried Beans

Great taste and all vegan

From our friends at Serious Eats

 

A basic refried bean recipe flavored with onion,
garlic, jalapeño, and chipotle. 100% vegan.

Note: To make using canned beans,
replace the dried pinto beans with 2 (15-ounce) cans of cooked pinto beans,
drained and rinsed. Start with step 2. Dry beans can also be cooked in a
pressure cooker. To cook in a pressure cooker, skip the soaking step. Place in
pressure cooker with split onion, bay leaf, 3 quarts water, and 2 teaspoons
kosher salt. Cook at high pressure for 40 minutes. Remove from heat and let
rest for 20 minutes. Release pressure and allow to cool before attempting to
open lid. Discard onion and bay leaf. Drain beans, reserving liquid, and
continue from step 2.

 

·        
YIELD: Makes about 2 quarts beans,
serving 8 to 10

·        
ACTIVE TIME: 15 minutes

·        
TOTAL TIME: overnight (if using dried
beans), 30 minutes if using canned

 

Ingredients:

·        
1 pound dried pinto beans (see note)

·        
Kosher salt

·        
1 bay leaf

·        
2 medium onions, one split in half, one chopped
(about 1 cup)

·        
1/4 cup vegetable oil

·        
3 medium cloves garlic, minced on a microplane
grater (about 1 tablespoon)

·        
1 jalapeño pepper, seeded and finely minced
(about 1 tablespoon, optional)

·        
2 tablespoons finely chopped canned chipotle
chilies in adobo sauce (optional)

 

Directions

 

1.      
Place beans in a large bowl and add 1 gallon
water. Stir in two tablespoons kosher salt. Set aside at room temperature and
let rest overnight. The next day, drain and rinse beans. Transfer to a large
Dutch oven. Add bay leaf, split onion, and 3 quarts water. Bring to a boil over
high heat, reduce to a bare simmer, cover, and cook until beans are completely
tender and skins are loose, 2 to 2 1/2 hours. Discard onion and bay leaves.
Drain beans, reserving liquid. (See note for pressure cooker or canned bean
variations).

2.     
Heat vegetable oil in a large Dutch oven over
medium-high heat until shimmering. Add onions, garlic, and jalapeño (if using)
and cook, stirring frequently, until softened but not browned, about 3 minutes.
Add beans and chipotle (if using) and cook, folding with a wooden spoon until
homogenous. Add 2 cups of reserved bean liquid. Mash beans with a potato masher
until desired consistency is reached, adding extra cooking liquid as necessary
to loosen to desired texture. If smoother texture is required, use a hand
blender or a food processor to process beans to desired texture. Season with
salt to taste. Serve. Uneaten beans can be stored in an airtight container in
the refrigerator for up to 5 days.

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