Eating so many beans, I'm always seeking new ways to prepare and enjoy them. If you buy prepared, refried beans (in a can), many times they are made with lard. And when ordering them at a Mexican restaurant, they're usually so bland and often watery. WHY? Why do they do this? Beans are so cheap, there's no need to water them down. Have you experienced these watery beans from beyond? They look like some sick, pinkish soup-goop from another planet. Yuk. It's more than disappointing since sometimes we venture out to eat thinking, "Well, we can always order the beans if we go Mexican." Anyway, don't get me started on eating out.
These refried beans are not fried at all and are surprisingly easy to prepare if you have a food processor. If you don't, you can still make them by mashing the beans with a potato masher. They won't be as creamy but that's okay, they'd still be yummy.
This recipe is wonderfully versatile—use it as a dip, a stuffing for enchiladas, or as a topping on corn chips for vegan nachos!
- 3 cups cooked, unsalted pinto beans (or 2 cans)
- 1 small onion, diced
- 2 TBS chili powder
- 1 tsp ground cumin
- 1 tsp molasses
- 1 tsp tamari or to taste (optional)
- ¼ to ½ cup water
- Water saute the onion until tender.
- Add the remaining ingredients, except the water and stir well to combine.
- Place everything into a food processor and process until smooth, adding water a little at a time until you reach a consistency that you like.
- That's it! Easy peasy.