Refried Beans
2 tablespoons extra-virgin olive oil
1 teaspoon whole cumin seeds
1 large onion, chopped
4 cloves garlic, minced
4 cups cooked pinto beans
about 1 cup of the bean cooking liquid, or vegetable stock
1/4 teaspoon Zip or cayenne
3/4 teaspoon fine sea salt
juice of half a lemon
1/2 cup grated cheddar
In a large skillet, heat the oil. Add and sizzle the cumin seeds for 10
seconds while stirring. Add the onion and garlic and sauté until the
onions are soft, about 3-4 minutes. Add about 1/3 of the cooked beans
and 1/3 of the liquid, mashing the beans with the back of a spoon. While
the mixture is simmering continue to add the beans and liquid in
batches. Add the Zip, salt, and lemon. Serve with grated cheese.
Beans Pressure Cooker Vegetarian |
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