Vegan MiSOgood Refried Beans
Refried Beans
1 Pound Dried Pinto Beans, Soaked Overnight
6 Cups Water
2 Tablespoons Brown Rice MiSo Good
2 Cloves Garlic, Minced (Optional)
2 Tablespoons Olive Oil (Optional)
Thoroughly drain the soaked beans and place them in a large stock pot, along with the water, miso, and garlic (if using.) Cover, bring to a boil, and then turn the reduce the heat to low. Keep the water gently simmering for 30 minutes.
Remove the lid, stir well, and continue to cook for an additional 30 - 60 minutes, until the beans are softened and fully tender.
If using, heat the oil in a large cast iron skillet over medium heat. Carefully ladle the cooked beans into the skillet along with some of the excess liquid. Allow the beans to "fry" in the oil while mashing with a potato masher. Add more liquid as needed to reach your desired consistency.
Makes 6 Servings
Notes: Refried beans can be used as a filling for tacos, burritos, nachos, enchiladas, rice bowls, and more.
1 Pound Dried Pinto Beans, Soaked Overnight
6 Cups Water
2 Tablespoons Brown Rice MiSo Good
2 Cloves Garlic, Minced (Optional)
2 Tablespoons Olive Oil (Optional)
Thoroughly drain the soaked beans and place them in a large stock pot, along with the water, miso, and garlic (if using.) Cover, bring to a boil, and then turn the reduce the heat to low. Keep the water gently simmering for 30 minutes.
Remove the lid, stir well, and continue to cook for an additional 30 - 60 minutes, until the beans are softened and fully tender.
If using, heat the oil in a large cast iron skillet over medium heat. Carefully ladle the cooked beans into the skillet along with some of the excess liquid. Allow the beans to "fry" in the oil while mashing with a potato masher. Add more liquid as needed to reach your desired consistency.
Makes 6 Servings
Notes: Refried beans can be used as a filling for tacos, burritos, nachos, enchiladas, rice bowls, and more.