Mashed fried black turtle beans with onions, smoked paprika, earthy oregano, garlic, cumin and chilli; Refried Black Beans.
Get drooling with a moist Mexican in your pecker. And, savour.
This dish will depose your belief that vegan food can’t be unpretentious.
Make this:
- When you’re out of ideas of fillings to go with your tacos or burritos – bursting with flavour and nutrition
- When a vegan breakfast is calling, a perfect side of beans served with your tofu egg, sausages, tomatoes, and mushrooms. Yummy in your tummy
- When holiday gatherings are upon – perfect for Dia de los Muertos (Day of the Dead).
Refried Black Beans was inspired when I was attending Dia de los Mueurtos in Athens. Athens has a thriving Mexican community. And, we had a memorable time at Day of the Dead festivities, a celebration of loved ones who have passed over.
Just a quick note about these beans; the beans are actually fried in oil after first cooking. So, it isn’t an entirely accurate description that they are reheated.
Refried Black Beans is vegan and a Mexican dish.
What equipment to use
For this recipe, I suggest:
Pressure Cooker
Stove
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 300g black turtle beans
- 700ml water
- 2tbs olive oil
- 1 onion
- 4 cloves garlic, minced
- 1tsp smoked paprika
- 1tsp cumin
- 1tsp oregano
- ½tsp chilli powder
- 1/2 tsp sea salt
- 1tsp black pepper
- 200ml red wine
Instructions
- Soak the beans in water overnight and discard the water the following day.
- In a pressure cooker, add the black beans with water. Close the pressure cooker and once it starts to steam, cook for 25 minutes. Switch off the heat. Release the steam and give the contents a stir. Drain and mash the beans and set to one side.
- In a fry pan sauté the onion in oil under a medium heat until the onions turn translucent.
- Toss in the beans with the wine, garlic, oregano, cumin, chilli powder, smoked paprika, salt and powder.
- Cook under a medium heat for a further 5 minutes.
- Season further for taste and serve.
