Hey guys! So I know you probably think refried beans are obviously vegan right? The fact is most of the time they aren’t, most recipes call for beef broth! So here’s our McDougall suitable version!
Soak a small bag of pinto beans overnight in enough water to cover them by 2-3 inches
Pressure cook them for 30 mins until they’re completely tender and ready to mash.
1 vidalia onion diced very finely
2 cloves of garlic crushed
In a deep sautee pan cover the bottom with vegetable broth, place onions and garlic in and “sautee” them until the onions are soft and translucent, DO NOT brown. With a large slotted spoon transfer beans to the sautee pan (some juice will come with them, that’s fine). Stir these together and begin to mash them, and if needed add another splash or two of vegetable broth (we use our Pampered Chef Mix and Chop) simmer them, just barely all the while stirring and mashing until they look like proper refried beans.
We also added
- 2 large pinches of Maldon Salt Flakes << Find out more about these
- A sprinkle of Cumin