Soad the beans in water to cover by 2 inches, 8 hours or overnight. Drain and rinse the beans in a colander a few times, then transfer to a large pot. Add the onion, garlic, seaweed, chipotles, and spices. Add water to cover the beans by 2 inches. Bring to a boil and simmer over medium-low heat for about 1 hour, or until the beans are soft and cooked through.
Drain the beans, reserving 4 cups of the liquid. Remove the seaweed. Remove the chiles, or leave one in if spicier beans are desired. Cool the beans for 15 minutes, then place in a food processor along with 1/2 cup of the liquid and process until smooth. If desired, you may thin the beans with additional cooking liquid.
Return the pureed beans to the pot with the olive oil and salt. Simmer over low to medium-low heat for 20 minutes to allow the flavors to blend. Serve warm.
Refried beans keep refrigerated for 5-6 days or freeze well for several months. For a quick meal or snack, spread cold beans on a corn tortilla and toast in a toaster oven for 1-2 minutes and top with "cheese" spread, guacamole, salsa, and/or hot sauce.
*Epazote is an herb that can make beans more digestible, as well as adding a distictive flavor. Look for it in Mexican grocery stores or near the Mexican foods at the supermarket. If you can't find it, you can substitute 3 tablespoons chopped fresh cilantro, stirred in just before serving.
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|Serving Size: 1 Serving (70g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 10 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 1.5mg||0 %|
|Sodium 241.4mg||8 %|
|Potassium 304mg||8 %|
|Total Carbohydrate 18.1g||5 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 11.9g|
|Protein 6.2g||9 %|
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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.
Calories per serving: 104
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