Week 4-Vegan refried beans

We had a lot of fun with these. I have no idea why that is the adjective that I decided to use. How can beans be fun? I guess we had fun eating them. The recipe made enough for 2 dinners, one lunch, and enough to freeze for another meal (I think those lived in the freezer for about 2 days until we got them out to make nachos tonight).

As you can see from the following pictures, we had a lot of yummy toppings lying around. Pretty much everything except for the tortillas and plantains we had as extras from making other meals and snacks.

mashing into an inappropriate consistancy

a plethora of goodies

i want these on everything that i eat

burrito porn

Here’s the recipe:

Smoky Chipotle Refried Beans
From Scott Jurek’s Eat & Run

3 cups dried pinto beans
1 medium white or yellow onion, chopped
2-3 garlic cloves, chopped
Half inch piece dried Kombu seaweed (optional…we did not use this)
1-2 dried whole chipotle peppers or canned chipotles in adobo to taste
1 tablespoon chili powder
2 teaspoons dried epazote (we did not use this, but added cilantro instead)
1 tablespoon olive oil
1 and a half teaspoons sea salt

Soak the beans in water to cover by 2 inches, 8 hours or overnight. Drain and rinse the beans in a colander a few times, then transfer to a large pot. Add the onion, garlic, seaweed, chipotles, and spices. Add water to cover the beans by 2 inches. Bring to a boil and simmer over medium-low heat for about 1 hour, or until the beans are soft and cooked through.

Drain the beans, reserving 4 cups of the liquid, remove the seaweed. Remove the chiles, or leave one in if spicier beans are desired. Cool the beans for 15 minutes, then place in a food processor along with half cup of the liquid and process until smooth. If desired, you may thin the beans with additional cooking liquid.

Return the pureed beans to the pot with the olive oil and salt. Simmer over low to medium-low heat for 20 minutes to allow the flavors to blend. Serve warm.

Makes 7 cups, 8-10 servings.