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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