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.
Spicy Vegan Refried Beans
About This Recipe
|Yield:||Makes about 2 quarts beans, serving 8 to 10|
|Active time:||15 minutes|
|Total time:||overnight (if using dried beans), 30 minutes if using canned|
|This recipe appears in:||The Vegan Experience: Grilled Marinated Heart Of Palm Tacos|
- 1 pound dried pinto beans (see note above)
- Kosher salt
- 1 bay leaf
- 2 medium onions, one split in half, one chopped (about 1 cup)
- 1/4 cup vegetable oil
- 3 medium cloves garlic, minced on a microplane grater (about 1 tablespoon)
- 1 jalapeño pepper, seeded and finely minced (about 1 tablespoon, optional)
- 2 tablespoons finely chopped canned chipotle chilies in adobo sauce (optional)
Place beans in a large bowl and add 1 gallon water. Stir in two tablespoons kosher salt. Set aside at room temperature and let rest overnight. The next day, drain and rinse beans. Transfer to a large Dutch oven. Add bay leaf, split onion, and 3 quarts water. Bring to a boil over high heat, reduce to a bare simmer, cover, and cook until beans are completely tender and skins are loose, 2 to 2 1/2 hours. Discard onion and bay leaves. Drain beans, reserving liquid. (See note above for pressure cooker or canned bean variations).
Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add onions, garlic, and jalapeño (if using) and cook, stirring frequently, until softened but not browned, about 3 minutes. Add beans and chipotle (if using) and cook, folding with a wooden spoon until homogenous. Add 2 cups of reserved bean liquid. Mash beans with a potato masher until desired consistency is reached, adding extra cooking liquid as necessary to loosen to desired texture. If smoother texture is required, use a hand blender or a food processor to process beans to desired texture. Season with salt to taste. Serve. Uneaten beans can be stored in an airtight container in the refrigerator for up to 5 days.