HOW TO : vegan refried beans

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if you saw my last video from this sunday, you already know that it’s time for the first episode my new vegan cookbook video extravaganza today !
1 video every 2 days for two whole weeks – who’s popping popcorn ?

in this video i’m making vegan oil-free refried beans. it’s ridiculously easy and so comforting. you could have these with rice, as a dip, in your wrap, in a casserole. the possibilities are endless.

follow this link if you want to buy my book (in swedish).
ok let’s watch !

oh by the way, all three dishes you see in the pics are a part of a mexican style buffet i’ve included in the cookbook.

mexikanskt5

vegan refried beans
about 500 ml / 2 cups

basic recipe :
500 ml pinto beans or borlotti beans, cooked
100 – 200 ml water
tamari or light soy sauce, to taste

seasoning (optional) :
1/2 red pepper, chopped
1 small yellow onion, chopped
2 cloves of garlic, minced
2 tsp cumin
chipotle, or smoked paprika, to taste
salt and pepper

serving suggestion :
a large lettuce leaf
leek, slices
a dash of chipotle

– mix the beans to a smooth paste in a food processor or blender. add the water, a little at a time, until wanted consistency (depending on how well-cooked the beans are). add tamari / soy sauce to taste. heat up and serve as is or with the seasoning :
– fry all seasoning ingredients on medium high heat in a dash of water, until the pepper has softened up and the onion browned a little. add the beans and heat.
– optionally serve in a lettuce leaf with some leek and chipotle as garnish.

mexikanskt4  mexikanskt2

and thank you again for all the love you’ve been completely drowning me in since sunday. i really take all your support to heart and appreciate it immensely.

ok, stay tuned for another video in just 2 days or get the cookbook if you don’t want to wait ^^

love // jenny

2 Comments

  1. Pingback: RECIPE : spicy chili bowl with cauliflower rice | what to do with leftovers | jenny mustard

  2. Pingback: HOW TO : VEGAN REFRIED BEANS | FROM MY COOKBOOK - Veganism!

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