Since I live off of a mostly vegetarian diet, beans are super important to me to get that protein that my body craves! I absolutely love beans and I love refried beans, but sometimes after you eat refried beans, you feel a little fried yourself. So, I wanted to adapt some refried bean recipes I have seen, and meet my needs by creating a healthy protein packed dish. I eat this as a complete dinner with corn tortillas, even sometimes adding cheese, or, I grab some low-salt nacho chips and snack on it like a dip!
(Please note that I do not use onions in my cooking. If you would like to use onions feel free, just omit the garlic!)
2 TBSP extra virgin olive oil
2 large garlic cloves
1/2 TBSP cumin powder
1 jalapeño chile, seeds scooped out and finely chopped
3 cans pinto beans, cooked, strained, and rinsed well
1 cup vegetable stock
1/2 tsp sea salt
Click below for directions and more pictures!
1. Heat the oil, garlic, cumin powder, and chile in a sauté pan over medium heat for 30 seconds.
2. Now its time to add the beans, veggie stock, and salt. Continue to cook for 6-8 minutes stirring occasionally.
3. Finally, the fun part! Remove the pan from the heat and let the pan cool for 30 seconds to 1 minute. Transfer the bean dish into a medium to large bowl. Using a potato masher, spoon, anything that mashes, mash the beans until you have a coarse puree. Serve with nacho chips or on a corn tortilla and enjoy!