Refried beans! YAAAYYY!!!
Protein / Veggie / Carb: Refried Black Beans
Recipe (by Forks Over Knives)
- 1/2 Cup White Onions, Diced
- 3 Cloves Garlic, Minced
- 1/2 Jalapeño, Seeded and Minced
- 1/2 Tbsp Ground Cumin
- 2 1/2 Cups Black Beans, Cooked and Drained
- 3 Cups Vegetable Stock
- Sea Salt, to taste
- Pepper, to taste
First, gather, and prepare your mise en place.
In a sauté pan, on medium high heat, add the onions, moving them around to release sugars, until onions are slightly golden and translucent, about 3-4 minutes.
Add 1/4 cup water or vegetable stock to deglaze pan, and pick up those sugars to caramelize onions, and continue.
Next, add the garlic, jalapeño, and cumin. Stir for a few minutes, until aromatic.
Add beans, and all the vegetable stock (note: Melissa did not use “all” the vegetable stock; Melissa used closer to 2 cups; do what feels good to you), and bring to a simmer.
Simmer for a few minutes to make sure beans are soft enough to crush between your fingers, signaling they are ready to mash.
Reduce the heat to medium. Using a masher, mash the beans in the pan until smooth; season with sea salt, and pepper.
((Remove from heat; serve.))
((Serve as a dip, or in a burrito, or use on your breakfast platter.))
+ This meal is refined sugar free (and sugar substitute free), to the best of my knowledge.