Beans

Refried Beans (Vegan style)

hola! In honor of the coming celebration of the Mexican victory over the French at the Battle of Puebla in 1862, I thought we could prepare some traditional refried beans for our cinco de mayo dinner on thursday.  Commemorate with our neighbors to the south and enjoy a mexican dinner with your family.  This recipe makes a large amount, and the beans freeze well for all of you who like to prepare ahead.


1 pound dried red bean, rinsed and picked over
Several fresh epazote sprigs, or 1 tsp. dried, optional
4 garlic cloves, peeled and crushed
4 TBSP ground cumin
Salt and black pepper to taste
2 tsp minced garlic
1/2 cup corn or grapeseed oil (authentic mexican recipes call for lard)
2 cups chopped onion
Salt and black pepper to taste
1 tsp cayenne pepper

Soak the beans overnight, then drain.  Combine with water, covering the beans and cook on medium-high heat.  When the mixture boils, add the epazote, crushed garlic, and 2 TBSP cumin, partly cover and simmer steadily.  Stir occasionally until the beans are cooked and the water has evaporated but keep the beans covered with added water until the beans are completely cooked.  When the beans are tender, add the salt, pepper, and minced garlic.
Add the oil to a large skillet and cook the onion until it is golden brown.  Add the remaining cumin to the onions and cook for one minute.  Add the beans to the onion mixture and mash with a potato masher.  Continue to cook while mashing.  Season with salt and pepper, and cayenne or more cumin, to taste.

Hard struggles make divine humility.
                       - C.S. Lewis