Nov 30 2009
Through some quite successful trial and error I have found that the best tasting refried black beans are vegan. So, how do you achieve nice thick refried beans without all that lard?? Tomato paste! And, if you prefer yours on the spicy side, there are now some tomato pastes that have chili paste mixed into them for a nice kick.
So, next time you want to make some refried beans and are looking for something vegan, or just plain healthy, this is a great and easy recipe to come back to!
1 Cup of dried Black Beans
1 teaspoon Salt
1/4 Cup Tomato Paste
1 teaspoon (or to taste) Salt
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
“Quick soak” the beans by placing them in very hot water (2 inches above beans) in a pot and bringing them to boil for 2 minutes, then remove from heat, cover and let stand for 1 hour.
Drain the old water and give them a good rinse with hot water, and cover with more hot water until at least 2 inches above the beans (the water should not pass the half way mark of the pressure cooker), add 1 teaspoon salt, cover with lid, tighten all the appropriate areas to seal the pressure in, and cook on high heat. Once the pressure has built up to high pressure, cook for 25 minutes.
Remove from heat, and let stand until the pressure has released on its own. Once pressure has dissipated, carefully remove the lid of the pressure cooker.
To “puré” the beans, stomp with a potato masher or use a blender wand to puré, but make sure not to burn yourself with hot liquid.
Re-heat puréed black beans, tomato paste, salt, garlic powder, and onion powder over medium-high heat. Continue to cook, stirring occasionally until the beans have reduced to a loose refried beans state (not too soupy and not too thick).
Remove from heat, set aside, cover, and keep warm while everything else is cooking.
Makes about 2 cups worth.