Refried Beans Vegan

🛒 Ingredients

• 2 cans (about 800 grams) of pinto beans or red beans
• 1/2 onion (finely chopped)
• 3 cloves of garlic (finely chopped)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder or paprika (according to your taste of spiciness)
• 1/2 cup clean water or vegetable stock
• 2 tablespoons olive oil or coconut oil (for sauteing)
• Salt and black pepper to taste
• 2 stalks of coriander leaves or chives
• Sufficient amount of raw chopped garlic/onion for white contrasting sprinkle
• 1 lime (cut into halves for fresh juice)

👩‍🍳 Instructions

1. 1

   Sauté the spices; heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes, until softened and translucent. Add the chopped garlic, cumin powder, and chili powder. Sauté for another minute until the spices are fragrant.

2. 2

   Add the beans; add the drained pinto or red kidney beans to the pan. Stir well with the sautéed onions and spices for 2 minutes.

3. 3

   Add liquid; pour in 1/2 cup of water or vegetable stock, then add salt and black pepper to taste. Let the liquid simmer gently for 5 minutes to allow the beans to become very tender and the spices to penetrate.

4. 4

   Mash the peanuts; reduce the heat, use a potato masher or the back of a large wooden spoon to crush the peanuts directly in the pan. Mash until you reach your desired texture (you can make it really smooth and creamy, or leave it a little coarse/leave some whole nuts). If the mixture feels dry or thick, add 1-2 tablespoons of extra warm water.

5. 5

   Adjust the seasoning; taste the peanut mixture, adding salt or pepper if you think it's not enough. Once it reaches a smooth, thick porridge consistency, turn off the heat.

6. 6

   Serve: Transfer the warm refried beans to a round serving bowl. Sprinkle the center with fresh cilantro/scallions and a little chopped raw white onion For a refreshing taste, serve with lime wedges on the side. Enjoy warm.