| Title: | Smoky Chipotle Refried Beans |
| Category: | Main Dishes - Clean (Only natural/organic ingredients), Vegetarian |
| From: | Scott Jurek |
| Ingredients: |
3 c dried pinto beans
1 medium white or yellow onion- chopped
2 to 3 garlic cloves- chopped
1 piece (1/2-inch) dried Kombu seaweed- optional
1 to 2 dried whole chipotle peppers or canned chipoltes in adobo to taste
1 T chili powder
2 t dried epazote
1 T olive oil
1 1/2 t sea salt
|
| Directions: | 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 1/2 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. Refried beans keep refrigerated for 5 to 6 days or freeze well for several months. For a quick meal or snack, spread cold beans on a corn tortillas and toast in a toaster oven for 1 to 2 minutes and top with "cheese" spread, guacamole, salsa or hot sauce. *Epazote is an herb that can make beans more digestible as well as adding a distinctive flavor. Look for it in Mexican grocery stores. If you can't find it, you can substitute 3 T chopped fresh cilantro, stirred in just before serving. |
| Makes: | 7 cups |