Vegetarian Smoky Chipotle Refried Beans

This Vegetarian Smoky Chipotle Refried Beans recipe is a great way to spice up your refried beans for a delicious side dish for your next Mexican dinner!

Errmehgersh these beans are delicious.

Have you ever made refried beans? They are surprisingly easy – especially when you use my no-soak method.

Preheat your oven to 325. Place a pound of pinto beans in a 3-quart or larger Dutch oven and add enough water to cover them by 1 inch. Put the pot in the oven for 1 hour and 15 minutes. Check the beans and stir; if they are tender, take them out. If not, put them back in and check again in 15 minutes. Easy peasy!

If I actually had to take the time to soak beans overnight, I would likely never make them from scratch. I just can’t plan that far ahead.

This is also why I can’t bake bread that has a rise time of longer than 2 hours.

Here’s the Recipe!

Vegetarian Smoky Chipotle Refried Beans

Yield: 6-8 Servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

This Vegetarian Smoky Chipotle Refried Beans recipe is a great way to spice up your refried beans for a delicious side dish for your next Mexican dinner!

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Ingredients

• 1 Dried Chipotle Pepper
• 2 cloves garlic, smashed
• 1/2 teaspoon Whole Cumin
• 1/4 teaspoon Whole Coriander
• 4 tablespoons vegetable oil
• 1 pound pinto beans, cooked
• 1 1/2 cups vegetable broth
• 3/4 teaspoon Sea Salt

Instructions

1. Toast the dried chipotle pepper and garlic in a dry skillet over medium heat for 3 minutes. Remove from pan and place in a small bowl of water. Let soak 15 minutes.
2. Toast the cumin and coriander seeds in a dry pan over low heat until fragrant (30 to 60 seconds). Transfer to the bowl of a food processor or blender along with dehydrated pepper, broth and salt. Puree until liquefied. Set aside.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the beans and stir well. Cover and cook 5 minutes to soften.
4. Uncover the pan and begin to mash the beans using the back of a wooden spoon. As the mixture begins to look dry, add 1/2 cup of the chili-broth mixture at a time to moisten. Continue until all beans are mashed. Fry an additional 3 to 4 minutes, or until cooked to your liking.
   

Notes

Optionally garnish with cheddar cheese, jalapenos and cilantro.

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• 
  Lodge EC3D33 Enameled Cast Iron Dutch Oven, 3-Quart, Caribbean Blue

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 147Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 325mgCarbohydrates 16gFiber 5gSugar 1gProtein 5g

Nutrition information has been auto-calculated for your convenience.

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November 21, 2014 | Last Updated on September 25, 2020 by Linda

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