Refried Beans

My recipes are grain free, refined sugar free and most are dairy free.  I absolutely adore refried beans. I have not been able to purchase a can of beans that are compliant with my diet. That is ok because everything is better when it’s homemade. This recipe can easily be modified to suit dairy free needs. I am not Hispanic so my recipes are mildly spicy. This recipe is one I have come up with and uses dried beans. Please note that they need to soak overnight a full 8 hours or more. This recipe took a lot of trial and error. Use with my Chicken Enchiladas and Enchilada Sauce.

Notes: You could substitute one can of pinto beans in place of dried beans if you don’t have the time.

 

2 cups dried pinto beans

1/2 cup chopped onions

1 minced garlic clove

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

4 tablespoons avocado oil

1/2 teaspoon Cholula

*1/2 cup shredded cheddar cheese

*1/2 cup Mexican Blend cheese

1 cup Water

*1 cup of Enchilada sauce

Directions

Put dried beans into a bowl and pour water to cover beans. Soak them overnight in your refrigerator. Remove beans from the fridge and drain water. Put beans in a pan and fill with water until it is about 2 inches above beans. Cook for three hours until beans are soft. If necessary add a little more water. Don’t drain out all of the water as you will need about 1/2 cup to finish cooking the beans in. Fry onions and garlic clove in avocado oil. Add 1/4 cup water and begin to mash the beans. Mash about half of the beans.  if beans are too thick add remaining 1/4 cup of bean water and finish mashing. Add remaining ingredients. *Optional: If not dairy free add the cheeses. *Optional: Substitute Mexican Blend cheese with the cheddar cheese. Add 1 cup my Enchilada Sauce to beans.

 

 

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