Monday, August 25, 2014

Mashed Pintos

This recipe starts with a pound of dried pinto beans and makes a flavorful batch of "refried" beans that have no added oil. Serve mashed pintos on top of rice or potatoes, rolled in a tortilla with fresh salsa or as a dip for veggies or baked tortilla chips.

vegan pinto beans
bean dip


1 pound dried pinto beans (2 1/2 cups) or 6 -7 cups cooked pintos, drained
1 large onion (2 cups), finely chopped
4 cloves garlic, minced or pressed
4 ounces diced green chilies
3/4 teaspoon ground coriander
1 Tablespoon cumin
2 teaspoons salt-free seasoning such as Mrs. Dash
1 Tablespoon lime juice (or lemon juice or vinegar)


Soak the dried beans in large pot with enough water to cover overnight. Drain and cover with water again.

In a large pot, dry saute' the onions for 5 minutes. If the onions stick to the bottom of the pot, add a couple of tablespoons of water. Add green chilies, spices and garlic and cook one minute. Now pour in the soaked beans with water.

Bring to boil, reduce heat and simmer 1 1/2 hours or until tender. Or cook the soaked beans in a pressure cooker for 10 minutes with natural release. Mash with potato masher, or blend two cups of the beans in a food processor or blender. Stir in lime juice.

Faster method using dry, unsoaked beans: Saute' onions, garlic, chilies, spices in 2 Tablespoons water in the pressure cooker for two minutes. Add dry beans and 5 1/2 cups water. Cover and cook under pressure for about 34 minutes with natural release. Stir in lime juice.

* * *

Bean Dip: Mix two cups mashed pintos with 1 teaspoon chili powder, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder and salt and black pepper to taste.

Serving Suggestion: For family meals let everyone make their own layered fiesta bowl or burritos with brown rice, mashed pintos, veggie fajitas, Cuban black beans, shredded lettuce, guacamole and fresh salsa.

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