Serious Eats: Recipes
Spicy Vegan Refried Beans
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Note: To make using canned beans, replace the dried pinto beans with 2 (15-ounce) cans of cooked pinto beans, drained and rinsed. Start with step 2. Dry beans can also be cooked in a pressure cooker. To cook in a pressure cooker, skip the soaking step. Place in pressure cooker with split onion, bay leaf, 3 quarts water, and 2 teaspoons kosher salt. Cook at high pressure for 40 minutes. Remove from heat and let rest for 20 minutes. Release pressure and allow to cool before attempting to open lid. Discard onion and bay leaf. Drain beans, reserving liquid, and continue from step 2.
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.