Dan Williamson (3mileislandr) wrote in vegancooking,
Dan Williamson

Refried-ish beans

I made some beans yesterday, and they are possibly the most delicious ones I've hit upon in awhile. Full of flavor, nice complexity, and just the right hit of spice. I used black beans (I like them, plus they're traditional for mexico) but you could probably swing the recipe with any type of beans you want, I'd say go for ones with a strong earthy flavor, it complements the spices I picked.

16oz dried beans
7 cups water
1 tbsp oil
1 medium yellow onion
4-6 cloves of garlic
3 roma tomatoes
3 chipotles
2 tbsp cocoa powder
1 tbsp cumin
1/2 tbsp cinnamon
1/4 cup cilantro

Peel and chop the onion and garlic, chop the tomatoes, remove any stems from the chipotles. Add all the ingredients except the cilantro to a pressure cooker. Close the cooker and turn your stove to high. When your cooker starts to hiss, turn the heat down to medium-low and cook for about 20 minutes. Turn off the heat after the 20 minutes are up and let the pressure die down until you can open the cooker (you can use the quick-release valve if you have it, but your beans may not be as soft). Drain the beans, and reserve the liquid. Put the drained beans into a blender and puree until well mashed, add liquid if the mash is too solid to your liking. Throw in the cilantro and salt to taste (I used about 1 tsp total for the whole recipe) and puree again.

I served the whole thing on fresh grilled corn tortillas with some roasted sweet potatoes, a sprinkle of Daiya cheddar, and a generous helping of homemade peach salsa. They were amazingly delicious, everybody gobbled them up. This recipes makes about 6 cups of puree when it's all said and done.
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