This vegetarian, vegan staple bean recipe can be made with either pinto beans or black beans. Canned beans are O.K. in this recipe, but not quite as tasty as freshly cooked beans.
Refried beans are great in burritos, or as a dip. This recipe freezes well, and you can also make double the beans to freeze uncooked for future yummy bean things, like Black Bean Veggie Burgers (vegan), or Barley Bean Vegetable Soup (vegan).
Ingredients:
- 1 cup dry pinto or black beans
- 3 -4 Tbls ghee or olive oil
- 2 tsp. gr. cumin
- 2 tsp gr. coriander
- pinch cayenne
- 1/2 tsp dried ginger
- 1/2 tsp gr. fennel seeds
- 1 tsp paprika
- pinch of garlic salt OR asoefetida
- 1 tsp salt
- pepper to taste
- 1 Tblsp Braggs liquid aminos, or soy sauce
Directions:
- To cook beans:* soak 3 or more hours, rinse, cover with cold water (no salt). Bring to boil, skim foam, cover and simmer 1 - 2 hrs, until tender. Drain and reserve the liquid.
- Mash the beans with a potato masher, in a food mill, or food processor. Add enough liquid to make a smooth paste.
- Heat the oil or ghee on low in a 2 qt. saucepan. Add spices and heat for 5 minutes. Add the bean paste and blend with the spices. Add Braggs or soy sauce, salt and pepper to taste.
4 comments:
You should leave your opinion about the food you suggest =)
That and what about your personal experience as a vegan? Just because it exists elsewhere on the web doesn't mean people wouldn't be interested in reading your story.
its been a month! update already.
This is absolutely delicious, the best refried beans I've had in a while.
I cooked them a little differently - let them soak for 24 hours, rinsed, boiled and simmered them for another hour. Once they were tender I pureed them and added the spices and soy sauce (no ghee or oil) mixed and ate. A super yummy raw food treat.
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