So, one of my goals for 2009 (and into the future) is to make more foodstuffs for myself, rather than buying them. This will eventually include jam, relish, chutney, pickles, non-dairy milk and tofu, but for the moment I've settled for making refried beans from scratch.
- 2 1/2 cups cooked pinto bean, mashed (leave some whole ones for texture)
- 1 medium onion, diced
- 1 chipotle chilli in adobo sauce, minced
- 2 small tomatoes, diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon coriander
- 1 teaspoon cumin
- 2/3 cup water
- 1/2 tablespoon Braggs
- 1/4 cup nutritional yeast (optional - I just put it into everything these days!)
- 2 cloves garlic, minced
- olive oil
Heat olive oil in a frying pan over a medium heat. Saute onion in olive oil until translucent, and add the chipotle and adobo sauce and cook, stirring, for a couple of minutes. Add the diced tomatoes, and cook, stirring, for 2 minutes. Add the smoked paprika, coriander and cumin, and cook off for 30 seconds.
Pour in 1/3 cup water and mix well. Simmer until the tomato has begun to soften, about 5 minutes, and add the remaining 2/3 cup water and Braggs. Mash the softened tomato and continue simmering.
Add the mashed pinto beans, bit by bit, and the nutritional yeast, and stir well into the tomato mixture. Simmer until the mixture is thickened and "dry". About 3 minutes before serving, stir through the minced garlic.
I served the refried beans over ridiculously perfect roasted potatoes, topped with tomato, olives and guacamole, with a side of baby spinach and rocket dressed with balsamic vinegar and linseed oil.