Mexican Refried Beans (Vegan)
I pair these with my Mexican Rice. Veganized. And homemade tortillas (wish I still had a gas stove.). A favorite meal especially with one of my homemade salsas.
I pair these with my Mexican Rice. Veganized. And homemade tortillas (wish I still had a gas stove.). A favorite meal especially with one of my homemade salsas.
- Carbohydrate 4.90304674781568 g
- Cholesterol 0 mg
- Fat 0.262153157096528 g
- Fiber 1.40060052055637 g
- Protein 1.4663072280618 g
- Saturated Fat 0.0510243259805416 g
- Serving Size 1 1 Serving (33g)
- Sodium 82.7777512838611 mg
- Sugar 3.50244622725931 g
- Trans Fat 0.0599882589870278 g
- Calories 27 calories
Step-by-step
- Heat no stick pan.
- Add onions and cook until transluscent.
- If necessary add tsp or so water so onions do not stick.
- Meantime purée beans with spices in a blender.
- Add chilies to onions in pan.
- Stir in puréed beans.
- Heat and stir in 1/2 cup broth.
- Stir through.
- Heat on med, lid on 10 minutes,stir just to check bottom of pan for sticking....if drying out too quickly add small amount of broth.
- You want a bit of liquid in mixture until all has cooked through on med for about 12 minutes.
- Lid off, stir to.
- Check, turn to low.
- Prep your tortillas, get out your salsa.
- Enjoy!
The Impact of Fresh versus Preserved Ingredients
Cooking raw onions until they are translucent releases natural sugars that create a savory base impossible to achieve with dehydrated powders alone. When fresh alliums meet warm spices like ground cumin, volatile aromatic compounds bloom in the pan within seconds, establishing a depth of flavor that defines the entire dish. Fresh green or mild chilies add brightness and herbaceous notes that canned purees simply lack, lifting the earthy profile of the legumes. Although using canned beans offers undeniable convenience, incorporating freshly chopped aromatics bridges the gap between convenience foods and vibrant, scratch-made cooking.
Managing Moisture and Heat during Simmering
Controlling the liquid content prevents the legume puree from scorching against the bottom of the skillet during the ten-minute covered simmer. Reserve a half cup of the cooking broth or vegetable stock so moisture can be replenished incrementally if the pan dries out too quickly. Maintaining medium heat allows the starches to thicken the mixture uniformly without breaking down into an unappealing paste. Keeping the lid on traps steam to thoroughly heat the center, while removing it for the final two minutes lets excess moisture evaporate until a scoopable, cohesive consistency is achieved.
