Wednesday, August 22, 2012

Vegan Refried Beans

I noticed a strange thing the other day. Strange to me, anyway . . . . I have a lot of new followers on my Pinterest. The strange part is that they are all following my Nom Noms board! I do pin a lot of beautiful and delicious looking foods, including gluten free, vegan and "normal" foods that I can easily convert to gluten free and vegan.
Although I am not a vegan, or even a vegetarian, I do incorporate a lot of these foods into my diet. Like lots of us, I have a genetic predisposition to type II diabetes and heart disease. Due to food allergies I have been gluten free for 4 1/2 years and (pasteurized) dairy free for 3 years. I am able to consume raw, unpasteurized milk (most dairy allergic people are able to tolerate raw milk) and its wonderful!! If you take a peek at my Nom Noms board you will find a lot of recipes to start with.
I also prefer to make homemade as much as I can. Its healthier and I have control over the ingredients!

So, the other day, I opened a can of refried beans. I emptied the beans out and there it was, glowing back at me from inside the can ~ the white bisphenol a coating inside of the can. Humph. Toxic coating touching my beans. Yes, I know its there but I don't like it. I wondered, how hard can it be to make my own refried beans? It does take a bit of advanced planning but it is actually very easy! And delicious :-)

Just to let you know, there are no measurements here in this "recipe". I don't know why, I just don't operate that way. Just use however much you are feeling. Really!
Here is the part that required advanced planning ~ soaking and cooking! Just pour dried pinto beans into a large bowl. I think I used about 1.5 to 2 cups of beans. Rinse and completely cover the beans with water. I had at least twice as much water as I needed just to cover the beans. Let soak overnight. In the morning, discard the soaking water and rinse the beans well. Put them in your crockpot, cover with water again, and cook on low for a long time. I think I cooked mine for around 18 hours. It was all afternoon plus the night.
When you are ready to refry your beans, pour some olive oil (or lard if you swing that way), 4 tablespoons is an amount I saw in my cookbook, into a heavy skillet, heated on medium high.



Refried beans
Smush and stir your beans.  I used a potato masher to mash my beans. Use what ya got! Smush and stir, smuch and stir . . . . .


Refried beans


I like my food to have some kick to it. Spice it if you want :-)  I sprinkled a good, heavy dose of cumin, added some chopped garlic and a very healthy squirt of sriracha.

Refried beans


Stir that together, make sure its heated through and that's it!

Refried beans


This would make a delicious dip as is, added to a layered dip with sour cream, cheese, etc or as a burrito filling. I just spooned some into a bowl, added some raw cheddar chunks to melt, some avocado slices and garnished with green onions and salsa. Oh, and a good grind of my pink himalayan sea salt. Hello, I am Christine and I am a salt-a-holic . . . . . .

Refried beans

Refried beans


Yum!

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