Bean Recipe: Quick And Easy Refried Beans

Vegan Refried Beans, Great In Burritos, As A Dip, Or Sandwich Spread

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, or Barley Bean Vegetable Soup .

Ingredients:

• 1 cup dry pinto or black beans*
• OR: Two 15 oz cans cooked beans, drained & rinsed well
• 2 - 3 Tbsp olive oil
• 1 - 2 minced fresh garlic cloves
• 1 - 2 Tbsp seeded & minced fresh jalapeno pepper
• 1 tsp. gr. cumin
• 2 tsp gr. coriander
• 1 tsp paprika
• 1/2 tsp salt or to taste
• Optional: 1 Tbsp Braggs liquid aminos, or soy sauce
• Optional: 1/4 cup mild or medium tomato salsa

Directions:

1. *To cook beans: soak 4 or more hours (quick soak - use boiling water), rinse, cover with cold water (no salt)
2. Bring to boil, skim foam, cover and simmer 2 hrs, or until tender. Drain and reserve the liquid
3. Mash the beans with a potato masher, in a food mill, or food processor. Add enough liquid to make a smooth paste
4. Heat the oil on med-low in a 2 qt saucepan. Add minced fresh garlic, jalapeno & spices
5. Sauté for 5 minutes or until garlic starts to brown
6. Add the bean paste and blend with the spices. Add Braggs or soy sauce and salsa, if using, and salt to taste
7. Burritos: Spread refried beans on large warmed tortillas, top with chopped lettuce, tomato, guacamole, soy or regular shredded cheese & sour cream, olives, salsa. Fold in the sides, wrap and serve
8. Refried beans also make a great dip or a cold sandwich spread