Refried beans are the perfect way to add depth, protein and lots of flavor into a burrito, topped on rice, or even on toast.
2 things here. 1. I can't believe I haven't been doing this my whole life and B. This is way too easy I almost feel silly not only writing it out, but calling it a recipe. Anyhoo – Let's give 'er a go, shall we?
In this recipe I'll be using Kidney Beans as opposed to the Pinto. Why? Because I pretty much always have them on hand and well, they're delicious. A suggestion right off the hop, make this mixture a few hours in advance and chill in the fridge. The flavors really come together nicely.
Pinch of Salt
1/2 tsp Cumin
1 Tbsp Olive Oil
1/2 tsp Onion Powder
1 Tbsp Nutritional Yeast (optional)
1 Cup Vegetable Stock* (see note at bottom of page)
1 Small Onion, finely chopped
1-2 Large Cloves of Garlic, minced (your preference)
1 Can Red Kidney Beans (rinsed, drained)
In a sauce pan heat 1 Tbsp Olive Oil. Add onions and sauté until slightly brown (or translucent (your preference). About 5 mins for translucent or 10 mins for slightly brown. Add in garlic and sauté for about 3 more minutes.
Next, add in your rinsed/drained can of Red Kidney Beans, about 1/2 cup of the Vegetable Stock, Cumin and Onion Powder.
Bring to a soft boil, then turn heat to low.
Allow to simmer for 10-15 minutes (or until liquid has greatly reduced).
Once liquid has almost fully reduced, remove from heat. Add in 1 Tbsp Nutritional Yeast and mash beans with potato masher or to make things easier just toss into food processor and pulse for a few seconds. You want your mixture to be a nice thick paste however you may want to add a bit of the remaining Vegetable Stock to achieve your desired consistency.
If you are making in advance, mixture will slightly thicken up in the fridge.
And that's it folks. Ridiculously easy, delicious and way healthier than store bought! ENJOY!!
*NOTE: Stock or Bouillon Cube + Water are both fine to use. Any flavor is fine as well 🙂