Vegetarian Bean Recipe

Quick And Easy Vegan Refried Beans

This vegetarian, vegan staple bean recipe can be made with either pinto beans or black beans. Canned beans are O.K. in this recipe, but not as good as freshly cooked beans, of course.

Refried beans are great in burritos, or as a dip. 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 (vegan), or Barley Bean Vegetable Soup (vegan).

Ingredients:

• 1 cup dry pinto or black beans
• 3 -4 Tbls ghee or olive oil
• 2 tsp. gr. cumin
• 2 tsp gr. coriander
• pinch cayenne
• 1/2 tsp dried ginger
• 1/2 tsp gr. fennel seeds
• 1 tsp paprika
• pinch of garlic salt OR asoefetida
• 1 tsp salt
• pepper to taste
• 1 Tblsp Braggs liquid aminos, or soy sauce

Instructions:

1. To cook beans:* soak 3 or more hours, rinse, cover with cold water (no salt). Bring to boil, skim foam, cover and simmer 1 - 2 hrs, until tender. Drain and reserve the liquid.
2. Mash the beans with a potato masher, in a food mill, or food processor. Add enough liquid to make a smooth paste.
3. Heat the oil or ghee on low in a 2 qt. saucepan. Add spices and heat for 5 minutes. Add the bean paste and blend with the spices. Add Braggs or soy sauce, salt and pepper to taste.

*If you're going to soak and cook beans, it's worth making extra, to freeze in small amounts for future meals.

*For more detailed advice on cooking and eating beans:
How To Eat Beans Without Gas

More great bean recipes from Savvy Vegetarian

Barley Bean Vegetable Soup (vegan)

Black Bean Veggie Burgers (vegan)

Eclectic Pasta Stew (vegan)

Lentil Cauliflower Potato Soup (vegan)

Slightly Garlicky Hummus (vegan)

Spicy Red Lentil Vegetable Soup (vegan)

Tabouleh Middle Eastern Salad (vegan)

Tasty Pasta Salad

White Bean Italian Style Soup

Zoe's Vegetarian Chili(vegan)

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