Smoky Chipotle Refried Beans
| filed under: Vegan Recipe, Recipe, Vegan, Scott Jurek, Eat & Run, Vegan Recipies, Recipies
This delicious vegan treat is featured in Scott Jurek Eat & Run book and looked so delicious that I ordered even the crazy ingredients like dried epazote and dried Kombu seaweed!
Smoky Chipotle Refried Beans
This delicious vegan treat is featured in Scott Jurek Eat & Run book and looked so delicious that I ordered even the crazy ingredients like dried epazote and dried Kombu seaweed!
Ingredients
- 3 cups dried pinto beans
- 1 medium white or yellow onion, chopped
- 2-3 garlic cloves, chopped
- Half inch piece dried Kombu seaweed
- 1-2 dried whole chipotle peppers or canned chipotles in adobo to taste
- 1 tablespoon chili powder
- 2 teaspoons dried epazote (can substitute cilantro)
- 1 tablespoon olive oil
- 1 and a half teaspoons sea salt
Instructions
- Soak the beans in water to cover by 2 inches, 8 hours or overnight. Drain and rinse the beans in a colander a few times, then transfer to a large pot. Add the onion, garlic, seaweed, chipotles, and spices. Add water to cover the beans by 2 inches. Bring to a boil and simmer over medium-low heat for about 1 hour, or until the beans are soft and cooked through.
- Drain the beans, reserving 4 cups of the liquid, remove the seaweed. Remove the chiles, or leave one in if spicier beans are desired. Cool the beans for 15 minutes, then place in a food processor along with half cup of the liquid and process until smooth. If desired, you may thin the beans with additional cooking liquid.
- Return the pureed beans to the pot with the olive oil and salt. Simmer over low to medium-low heat for 20 minutes to allow the flavors to blend. Serve warm.
Notes
- Refried beans keep refrigerated for 5 to 6 days or freeze well several months.
