Refried Beans!!

7 Apr

I love the bulk section of supermarkets! I love the idea of less packaging, choosing how much you want of an item, and a cheaper price. I’ve had some dried kidney beans in the closet for a while now and have yet to use them, so the time is now!

I chose to make refried beans with my dried beans not only because I absolutely love Mexican food, but also because I hate the huge ingredient list on the can!! This is a win win situation!

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This is loosely based on the recipe I found on FoodNetwork.com by Ellie Krieger (LOVE her!!).

Refried Pinto Beans

Yields about 6 cups

2 1/3 cup dried beans (3 cups cooked beans)
2 Tbsp. extra virgin olive oil
1 large yellow onion
4 large garlic cloves, diced
Sea salt, to taste
2/3 cup water
1 vegan vegetable bouillon cube, salt-free
1/4 tsp. chipotle seasoning
1/4 tsp. paprika

Directions:

Cook the beans: If using dried beans, soak for at least 24 hours. Rinse well and add to a slow cooker with double the amount of water. Cook on high for 5 to 6 hours or on low for about 10. This can also be done in a saucepan on the stovetop, but you will have to keep your eye on it and mix it every so often. Once the beans are cooked, drain well and store in well sealed containers in the refrigerator for up to 5 days.

Prepare the vegetable broth by heating the water and bouillon cube in a small saucepan over medium-high heat.

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Meanwhile, roughly chop the onion and add to a food processor. Process until very finely minced. Using the food processor is optional; if you don’t mind your refried beans somewhat chunky by all means chop/dice the onion by hand. In a large skillet, heat the olive oil over medium heat. Add the onion and let cook until strongly aromatic and bubbling. Season well with sea salt. Add the garlic and cook for 1 to 2 minutes. Add in the beans, broth, chipotle, and paprika; stir well.

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Once the mixture is combined and heated through, mash well with either a potato masher and/or a fork. Season again with sea salt to taste. Portion into storage containers and store in the refrigerator for up to 5 days.

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Enjoy in tacos, burritos, quesadillas, etc etc!! I enjoyed mine in hard shell corn tortillas with rice, salsa, and avocado. DROOL!!

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