Sprouted Refried Beans
If you have never had homemade refried beans, you are in for a treat! These beat any canned refried bean any day of the week in flavor and texture.
Servings: 15 servings
- 7 cups sprouted cooked pintos a little over a pound of dry beans before cooked
- 1/3 cup friendly fat to cook in butter, lard, coconut oil
- 3 small/medium onion chopped
- 9 cloves garlic minced
- 1 TB cumin
- 3 tsp paprika
- 1 tsp chili powder
- 3 tsp sea salt
- 1 ½ tsp pepper
- 1 cup whole milk or coconut milk added for creaminess to preference
In a large soup pot, sauté the onion in the friendly fat for a few minutes with a pinch of salt to bring out the juices and sweeten.
Add the garlic and cook for a minute.
Add the beans and seasonings and mix together.
Add the milk and bring to a low simmer for about 10 minutes or so until the milk is soaked in and everything is creamy.
Use a potato masher to mash the beans, and immersion blender to pulse it up, or you can blend it completely smooth in a blender.