Smoky Chipotle Refried Beans

Smoky Chipotle Refried Beans

Smoky Chipotle Refried Beans
Serves 8
This delicious vegan treat is featured in Scott Jurek Eat & Run book and looked so delicious that I ordered even the crazy ingredients like dried epazote and dried Kombu seaweed!
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Prep Time
8 hr
Cook Time
1 hr 35 min
Total Time
9 hr 35 min
Prep Time
8 hr
Cook Time
1 hr 35 min
Total Time
9 hr 35 min
Ingredients
  1. 3 cups dried pinto beans
  2. 1 medium white or yellow onion, chopped
  3. 2-3 garlic cloves, chopped
  4. Half inch piece dried Kombu seaweed
  5. 1-2 dried whole chipotle peppers or canned chipotles in adobo to taste
  6. 1 tablespoon chili powder
  7. 2 teaspoons dried epazote (can substitute cilantro)
  8. 1 tablespoon olive oil
  9. 1 and a half teaspoons sea salt
Instructions
  1. Soak the beans in water to cover by 2 inches, 8 hours or overnight. Drain and rinse the beans in a colander a few times, then transfer to a large pot. Add the onion, garlic, seaweed, chipotles, and spices. Add water to cover the beans by 2 inches. Bring to a boil and simmer over medium-low heat for about 1 hour, or until the beans are soft and cooked through.
  2. Drain the beans, reserving 4 cups of the liquid, remove the seaweed. Remove the chiles, or leave one in if spicier beans are desired. Cool the beans for 15 minutes, then place in a food processor along with half cup of the liquid and process until smooth. If desired, you may thin the beans with additional cooking liquid.
  3. Return the pureed beans to the pot with the olive oil and salt. Simmer over low to medium-low heat for 20 minutes to allow the flavors to blend. Serve warm.
Notes
  1. Refried beans keep refrigerated for 5 to 6 days or freeze well several months.
Adapted from Swupper via Eat & Run
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