I know that many of my readers are plant-based eaters. I also know that sometimes I am incredibly turned off by animal products. Since I eat intuitively, I go off of them periodically as my body requests. For those reasons, I have developed a plant-based re-fried bean recipe.
Ok, also I am an absolute lunatic about my beans and I want them always and forever, regardless of what type of foods I am currently craving/eating/pursuing. LOL!
Without further ado, I give you, Spicy Plant-Based Re-fried Beans:
2 lbs pinto beans, soaked overnight, rinsed and drained (don't skip this step.)
1 small yellow onion
1 or 2 whole serrano chiles (according to your spice tolerance)
6 dashes vegan Worcestershire sauce
2 tbsp minced garlic
1/4 cup oil of your preference (I prefer sunflower or avocado.)
2 tsp salt (I used pink Himalayan) plus more for later
4 leaves of epazote (If you can find it. Skip it if you can't.)
2 to 3 tbsp vegan butter (such as Earth Balance)
Throw all the ingredients in an Instant Pot, cover with water and set it for 20 minutes.
No Instant Pot? No worries! You can do this in a crock pot (about 6 hours on high) or even on the stove top (about 3 hours or until tender, stirring regularly.)
Once your beans are cooked thoroughly, transfer as many as you'd like re-fried (you may need to do this multiple times if you're re-frying them all at once) to a skillet (cast iron gives the best results) the vegan butter and some of the bean juice. Make sure some of the onion and chile makes it to your pan. Smash with a bean masher (or potato masher as most people call them LOL!) until you've reached your desired consistency. If they are too dry, add more bean juice. Too thin? Cook a little longer. Season with more salt...they will need it. I was very conservative with the measurement above to give you room to customize at this stage. If you're re-frying multiple batches, keep in mind you'll need more butter. I tend to only re-fry what I need in the moment and refrigerate the whole beans for other uses, just in case.
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