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Name: Refried Red Beans
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10
Cuisine: Mexican
Ingredients: 2 medium red onions peeled and chopped into small dice; 4 Garlic peeeled and minced; 2 dried chili whole; 6 Bay leaves; 2 1/2 teaspoon cumin powder; 2 1/2 teaspoon smoked paprika; 1 1/2 teaspoon Chili powder; 250 grams red kidney beans soaked, sprouted, and cooked; 2 cups bean water; 2 1/2 teaspoon Sea Salt; 4 tablespoon Tomato sauce; 50 grams cilantro or parsley coarsely chopped; 4 tablespoon EVOO

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INGREDIENTS

2 medium red onions ; peeled and chopped into small dice
4 Garlic ; peeeled and minced
2 dried chili ; whole
6 Bay leaves
2 1/2 teaspoon cumin powder
2 1/2 teaspoon smoked paprika
1 1/2 teaspoon Chili powder
250 grams red kidney beans ; soaked, sprouted, and cooked
2 cups bean water
2 1/2 teaspoon Sea Salt
4 tablespoon Tomato sauce
50 grams cilantro or parsley ; coarsely chopped
4 tablespoon EVOO

INSTRUCTIONS

Preparation: After soaking beans overnight, rinse and drain 3x the next day. Sprout by washing the beans every 2-3 hours so they remain moist. After a full day of sprouting and the beans have tails, cook the next day for at least 1 hour. Add 1/2 tbsp of sea salt after the 50-minute mark. If beans are not yet cooked after 1 hour, check every 10 minutes by mashing a bean with a fork or by pressing it between two fingers and then taste to check if beans have softened on the inside.

2. Add garlic, whole chili, and bay leaves, and saute for 1 minute.

3. Add the cumin, smoked paprika and chili and saute for 1 minute and a bit of water. Stir often to prevent spices from sticking to the pan.

4. Add the red kidney beans, bean water, and salt. Partially cover the pan. Bring to a boil then simmer at medium heat for 10-15 minutes until half of the water has evaporated. Remove the whole chili and mash 1 1/2 cup of the beans coarsely using either a form or a potato masher until they become slightly mushy but not pureed.

5. Add the tomato sauce and continue cooking uncovered at low heat for 5 more minutes, stirring occasionally. Add more water if mixture becomes too dry.

6. Turn off the heat. Mix with chopped parsley/cilantro and EVOO.

NOTES

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Refried Red Beans

2 medium red onions peeled and chopped into small dice
4 Garlic peeeled and minced
2 dried chili whole
6 Bay leaves
2 1/2 teaspoon cumin powder
2 1/2 teaspoon smoked paprika
1 1/2 teaspoon Chili powder
250 grams red kidney beans soaked, sprouted, and cooked
2 cups bean water
2 1/2 teaspoon Sea Salt
4 tablespoon Tomato sauce
50 grams cilantro or parsley coarsely chopped
4 tablespoon EVOO

Preparation: After soaking beans overnight, rinse and drain 3x the next day. Sprout by washing the beans every 2-3 hours so they remain moist. After a full day of sprouting and the beans have tails, cook the next day for  at least 1 hour. Add 1/2 tbsp of sea salt after the 50-minute mark. If beans are not yet cooked after 1 hour, check every 10 minutes by mashing a bean with a fork or by pressing it between two fingers  and then taste to check if beans have softened on the inside.

1. Cover the bottom of the pan with a thin layer of water, heat at medium temperature and wait for the water to sizzle. Saute onions for 15 minutes, stirring occasionally. Add 2 tbsp of water every time the pan dries up.
2. Add garlic, whole chili, and bay leaves, and saute for 1 minute. 
3. Add the cumin, smoked paprika and chili and saute for 1 minute and a bit of water. Stir often to prevent spices from sticking to the pan.
4. Add the red kidney beans, bean water, and salt. Partially cover the pan. Bring to a boil then simmer at medium heat for 10-15 minutes until half of the water has evaporated. Remove the whole chili and mash 1 1/2 cup of the beans coarsely using either a form or a potato masher until they become slightly mushy but not pureed.
5. Add the tomato sauce and continue cooking uncovered at low heat for 5 more minutes, stirring occasionally. Add more water if mixture becomes too dry. 
6. Turn off the heat. Mix with chopped parsley/cilantro and EVOO.

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Nutrition

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Serving Size: 1 Serving (144g)
Recipe Makes: 10 Servings

Calories: 118
Calories from Fat: 53 (45%)

Amt Per Serving		% DV

	Total Fat 5.9g	8 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 4.1g
	Polyunsanturated Fat 0.8g
Cholesterol 0mg		0 %
Sodium 669.7mg		23 %
Potassium 355.1mg		9 %
Total Carbohydrate 14.4g		4 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 11.1g
Protein 3.6g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 118

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