Vegan Refried Beans

Ingredients and Weight:

• 2 cups dried pinto beans, picked over and rinsed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh cilantro
• 2 tablespoons olive oil

Preparation Time: 15 minutes

Cooking Time: 1 hour 30 minutes

Difficulty Level: 2

Preparation Method Steps:

1. In a large pot, combine the beans, onion, garlic, cumin, oregano, salt, and black pepper.
2. Add enough water to cover the beans by 2 inches.
3. Bring to a boil, then reduce heat and simmer for 1 hour, or until the beans are tender.
4. Drain the beans and reserve the cooking liquid.
5. Heat the olive oil in a large skillet over medium heat.
6. Add the drained beans and mash them with a potato masher or fork until desired consistency.
7. Add 1 cup of the reserved cooking liquid and cook for an additional 15 minutes, or until heated through.
8. Stir in the cilantro and serve.

Nutritional Information: (Per serving)

• Calories: 240
• Protein: 15g
• Carbohydrates: 40g
• Fat: 5g
• Fiber: 15g

Dish Characteristics:

• Creamy and flavorful
• Smoky and savory spices
• Mildly spicy
• Perfect for tacos, burritos, or as a side dish

User Comments:

• "These beans were delicious! I love the smoky flavor from the cumin."
• "I'm not a vegan, but I tried these beans and they were fantastic."
• "The perfect comfort food for a chilly night."
• "I added a bit of chopped jalapeño for an extra kick."
• "My kids loved these beans. I'll definitely be making them again."

Special Precautions and Tips:

• If you don't have time to cook the beans from scratch, you can use canned pinto beans. Rinse them thoroughly before using.
• To make the beans smoother, use an immersion blender or food processor to puree them.
• If you like your beans extra crispy, fry them in a skillet until golden brown.