Refried Beans

From Savvy Vegetarian Kitchen

This recipe can be made with either pinto beans or black beans. It's great in burritos, or as a dip. It freezes well, and you can also make double the beans to freeze uncooked. Canned beans are O.K. in this recipe, but not as good as freshly cooked

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 Braggsliquid 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:
Ask The Savvy Vegetarian: How To Eat Beans Without Gas

*For more great bean recipes from Savvy Vegetarian, go to:
Slightly Garlicky Hummus - Vegan
Barley Bean Veggie Soup - Vegan
Zoe's Vegetarian Chili - Vegan
Tabouleh Middle Eastern Salad

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