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My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

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Quick and Easy Refried Beans

Re-fried beans, minus the frying! These smooth spiced beans can be prepared in a matter of minutes.

Prep Time: 5 Minutes
Cook Time: 10 Minutes
Yield: Makes 2 Cups

Notes:

Pinto or kidney beans are traditionally used for this recipe, but you can substitute just about any bean you like and still have great results.

You can vary the blending time to achieve the consistency that you want here; longer for completely smooth, shorter for slightly chunky.

Ingredients:

  • 2.5 cups cooked pinto or kidney beans (or 2 x 15 ounce cans, drained and rinsed)
  • 1/2 tsp. dried garlic granules
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander seed
  • 1/2 - 1 tsp. ground chili powder (adjust according to heat preference)
  • Dash liquid smoke (optional)
  • 1/2 cup low sodium vegetable broth or water
  • Salt (optional) and black pepper to taste

Instructions:

  1. Place all ingredients in a blender or food processor. Pulse or blend until you reach desired consistency.
  2. Transfer mixture to a pan and heat gently for 7-8 minutes, until warmed through and slightly thickened. Season with a small amoutn of salt and pepper to taste. Serve warm with accompaniments, or cool completely, cover and refrigerate until needed.

Leftover refried beans can be frozen in an airtight container for up to 2 months. Allow the beans to thaw at room temperature before reheating and serving.