Name: Vegetarian Smoky Chipotle Refried Beans
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Cuisine: Mexican
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

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

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!

Yield: 6-8 Servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

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

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.
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.
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.
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.