Chipotle refried beans
Chipotle refried beans
Yields: 3 cups
Ingredients
3 cups cooked pinto beans[i]
1 tablespoon olive oil for sautéing (substitute water or vegetable broth if you want it oil-free)
1 cup diced onion
2 tablespoons garlic - minced
1 cup vegetable broth
¼ teaspoon pink salt
2 teaspoons chipotle sauce – I use my fermented chipotle pepper sauce, but you can use canned chipotle peppers
Steps
Sauté onions and garlic until softened. Add the beans, broth and salt. Simmer the beans for at least 1 hour until they are creamy and soft. Add more liquid if it starts to dry out. Remove them from the heat and add the fermented chipotle pepper sauce. I like to mash them using an immersion blender, but a potato masher works well, especially if you like it a little chunkier.
Serve the refried beans in a burrito, taco, quesadilla or as a dip.
In my burrito, I added sliced avocado, fermented tomato salsa , fermented cashew sour cream and onions and peppers sautéed with more fermented chipotle sauce and a little water.
Leftovers are great, I like to reheat them in a pan, you can add a little more liquid if needed. The beans also freeze really well.
[i] I like to use dry beans and legumes whenever possible. They are more affordable and I can control how they are cooked. It is important you soak them for 6-8 hours and rinse them before cooking. It makes them more digestible and the nutrients more bioavailable. If you use canned, you should also make sure they are rinsed.
