Vegan Refried Beans

These refried beans are not really fried at all, but they are pretty darn close to what you get at your favorite Mexican restaurant (minus the queso on top).  My family loves this recipe and eats it up like crazy.  We use these beans in burritoes, tacos, on pizza, as chip dip, or just as a side or even main dish. 

Mix these beans about half and half with the Not-cho Cheese dip for a really good bean dip with chips.  Or mix them with TVP reconstituted and mixed with taco seasoning for a great filler in your burritos, nachos, taquitos, tacos, etc.  Or layer them with tortillas and Not-cho Cheese and TVP taco "meat" for a casserole.  There are so many possibilities for these beans. I like mine on the plate covered in chopped tomato, green onion, black olives and jalapenos on top. Then I just eat it with a chip or tortilla (corn or flour) or some fry bread.

These beans freeze very well, so feel free to make a big batch and then portion it out for the freezer.  

I have made these in the crock pot and on the stove top and both methods work just fine.  The trick is to SAVE the liquid and add it in after the beans cool so you get your desired consistency.  They do tend to dry up a bit, so I've even saved the liquid for the next day when I knew I was going to use the leftovers.  This recipe uses almost all of this liquid, but still drain some off and add it back slowly to get to the texture that you prefer.  Also, I like mine a little chunky and not completely blended.  Again, that's up to you and your personal preference.

I originally got this idea from my friend, Kim, and a post she had on her Facebook page.  I really don't know the original recipe or creator.  But mine is different enough I think it's okay to post it as my own. 

You will never buy canned refried beans again.  This recipe is that good. 

(Sorry I don't have a picture today, but I'll add one next time I make a batch.)

REFRIED BEANS
1 1/2 white onions, diced small
4  cups dried pinto beans, cleaned and checked
1/2 - 1 fresh jalapeno (depending on how much heat you prefer), diced small
1 small can green chilies
1 t. salt
1 t. freshly ground black pepper
3 t. cumin
6 c. veggie broth
4 c. water

Add all ingredients to large stock pot or large crock pot.
In a stock pot (soup pot), bring to a boil.  Cover and turn down the heat to low.  Let simmer about 3 hours.
In a crock pot, add all ingredients and cook on high for 8 hours.

Once cooked, remove most of the liquid but keep it handy.  Use a potato masher or a hand blender to mash the beans adding back in the reserved liquid as needed to reach your desired consistency.  (Keep in mind that these beans will get drier as they sit.)