Saturday, July 27, 2013

Hot Jalapeno Refried Beans

When canned won't cut it

The Game:

I like to play a game called “Has Anyone Ever…”

All you do is come up with a crazy scenario and ask a friend if anyone ever – just once in the history of the world – has experienced the scenario you’re describing. It’s a fun and often outrageous conversation starter.

And so I ask you: has anyone ever gotten giddy over canned refried beans?

I’d bet not.

Canned refried beans, aka meh, hardly get the heart pumping. But here’s what will: my homemade vegan Hot Jalapeno Refried Beans.

The Players:

If this is your first foray into homemade refried beans, fear not. More than easy, it’s intuitive. You’ll want:
  • 1 can beans, kidney or pinto, rinsed and drained
  • ½ jalapeno, minced, seeds intact
  • 1 lime
  • 1 TBSP garlic, minced
  • ½ sweet onion, finely chopped
  • 1 tsp EVOO
  • Sea salt & pepper to taste

Onion, garlic and jalapeno pack
a lot of punch in these beans
Begin by heating the EVOO in a skillet on medium-low. Add the onion, garlic and jalapeno and cook for 3-4 minutes, until onion softens and becomes translucent. Sprinkle with salt and pepper. Next, stir in your beans and increase the heat to medium. Cook for 6 minutes, stirring often. Add the lime juice and cook for 1 more minute. 

Lastly, turn off the heat and smash up your bean mixture with a potato masher. How smooth or chunky you make it is up to you! Season with salt and pepper to taste.

Add the lime juice and mash em' up

The win:

So now: has anyone ever gotten giddy over a hot bowl of Hot Jalapeno Refried Beans?

Absolutely – and here’s why. Hot off the skillet, these babies are a perfect accompaniment to a chips and salsa snack. They’re a hot and spicy add-on to any burrito, taco or Mexican bowl. And, I dare say, if you’re looking for a quick and easy vegan meal, whip these up and throw a heaping spoonful over a bowl of brown rice – add your avocado, salsa and cilantro, and you’re done.  

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