Smoky and Salty Black Beans

Smoky and salty "refried" black beans with no animal fats.

gluten free – plant-based – vegan – organic

mise en place: 20 minutes

cook time: 20 minutes

creates: about 3 cups

tools we use

• strainer

• can opener

• microplane or fine grater

• measuring cups and spoons

• pot

• potato masher

things you need

• 2 15-oz cans black beans drained and rinsed*

• 1 c vegetable broth*

• 2 tbsp coconut oil*

• 1/4 c finely diced onion*

• 2 cloves grated garlic*

• 1 tbsp cumin*

• 1 1/2 tsp oregano*

• 2 tsp smoked sea salt

• 1/2 tsp smoked paprika*

• 1/4 tsp turmeric*

• 2 pinches cayenne*

• 2 grinds of black pepper*

• 1 pinch cinnamon*

• 1/2 lime*

*organic

here’s how

• in your pot, melt 1 tbsp coconut oil over medium low heat

• add onions and sauté for a couple of minutes until translucent

• add garlic and cook for a minute until fragrant

• add the rinsed black beans and stir for a few minutes until beans start to break open

• add all of the spices, stirring for a minute to get the spices fragrant, then add the veggie broth

• cook for about 5 minutes on medium low, then 5 minutes on low

• add last tablespoon of coconut oil and start mashing

• add more liquid if beans are looking too dry

• squeeze 1/2 lime over the beans at the end

helpful notes

• olive oil or ghee can be used in place of coconut oil

• mashing the cooked beans with your fat of choice will give you the full fat flavor that usually comes with traditional refried beans

• omit the cayenne if you're sensitive to spicy foods