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Vegan Refried Beans
Vegan Refried Beans

Before you jump to Vegan Refried Beans recipe, you may want to read this short interesting healthy tips about Your Overall Health Can Be Affected By The Foods You Decide To Consume.

Something that some of you may already know is that by ingesting the right foods can have a substantial effect on your health. One of the foods you really should be avoiding is any kind of foods you get at a fast food location. These types of foods are loaded with bad fat and also have hardly any nutritional value. This is why we are going to be going over the healthy foods that you should be eating that will have a beneficial effect on your health.

Although some of you enjoy having your snack foods, rather than reaching for the potato chips try grabbing some nuts. One of several health benefits of these kinds of nuts and seeds will be the Omega-3 and Omega-6 that can be obtained in them. Omega-3 as well as Omega-6 are called essential fatty acids and they’re essential because your body utilizes these types of fatty acids to keep your hormone levels where they should be. Some of these hormones that are needed are only able to be made by having these fatty acids in your diet.

For those who want to begin living a more healthy life the tips above are able to help you do that. The pre packaged processed foods that you can find in any store is in addition not good for you and as an alternative you should be cooking fresh healthy foods.

We hope you got insight from reading it, now let’s go back to vegan refried beans recipe. To cook vegan refried beans you only need 8 ingredients and 14 steps. Here is how you do it.

The ingredients needed to cook Vegan Refried Beans:
  1. Prepare pinto beans, washed and soaked overnight
  2. Get large clove of garlic sliced
  3. Get dried oregano
  4. You need unsalted butter
  5. Get medium sized red/brown onion finely diced
  6. Get Serrano chilli pepper finely diced
  7. Prepare smoked paprika
  8. Prepare Salt as required
Steps to make Vegan Refried Beans:
  1. Wash the pinto beans and soak with 2 cups of water for at least 8-10 hours. I have used the beans depicted in the picture of the completed dish.
  2. In a large stockpot, add the soaked pinto beans along with the water it has been soaking in and add an additional 3 cups of water.
  3. To the beans, add sliced garlic and the dried oregano. The original recipe uses epazote but I didn’t have any on hand so some dried oregano will do just fine.
  4. Bring these beans up to a boil on high heat. Once boiling, reduce the heat to a medium and let the beans simmer for an hour and a half.
  5. Alternatively (this is the method I used), if you own a pressure cooker, you may add all of the above ingredients into a pressure cooker and cook for 6 whistles on medium-high heat.
  6. WARNING: When using a pressure cooker, exercise extreme caution! Open the lid only when all the pressure has settled!
  7. Check for the doneness of the beans. Using the back of a spoon, mash a bean against the wall of your vessel. If it turns to mush pretty easily, your beans are done.
  8. In a saucepan, heat your butter and add the finely diced onions to it. Sauté well until the onions turn a light brown colour.
  9. Add the sliced Serrano chilli pepper and the smoked paprika. Alternatively, you can use fresh jalapeño pepper and chipotle
  10. Next, using a spider spoon or a slotted spoon, remove your beans from the water and add them all to the saucepan. Add enough salt to flavour the beans. Do not discard all that flavourful water! We have a use for it.
  11. Using a spatula or a flat spoon, gently begin mashing the beans in the saucepan. Add a tablespoon at a time of water (that the beans cooked in) and continue mashing until the water has been absorbed by the dish.
  12. Now, you can make the dish as watery or thick as you want or as smooth or grainy as you like. This depends on how much water you add and how much you mash.
  13. Continue adding the flavoured water and mashing the beans until it reached your desired consistency. I personally made them grainy because I love some texture in the beans! I also made it pretty firm so I added lesser water.
  14. Once you reach your desired consistency, your dish is ready! Remove from heat and let cool before you add it to your tacos 😉

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