Hi all!

In 2020, I outlined the ins and outs of: The Vegan Cookbook Challenge! Click the title for more information.

Today I am sharing my very first post on the subject. Using a number generator, I landed on page 127 of The Vegan Cookbook For Beginners and the result was a simple recipe for Refried Beans. I am a massive fan of Mexican food, so this was a great start! Without further ado, let’s see how I went below.

VEGAN REFRIED BEANS – THE RECIPE 

INGREDIENTS 

– 3 1/2 cups of cooked Pinto Beans

– 3 cups of Vegetable Broth

– 2 tablespoons of Chili Sauce (your choice)

– 1 tablespoon of Coconut Oil 

– 1 tablespoon of Minced Garlic Cloves 

– 1/2 cup of Water 

– Salt and Black Pepper to taste

METHOD 

1.) In a saucepan, combine the pinto beans, vegetable broth and 1 tablespoon of the chili sauce. 

2.) Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.

3.) Set the beans aside for 10 minutes.

4.) In a heavy skillet, heat the coconut oil over medium-high heat. Add the garlic and remaining chili sauce. Cook for 1 minute.

5.) Stir in the cooked beans, along with the water.

6.) Reduce the heat and simmer the mixture for 5 to 10 minutes, stirring and mashing the beans with a wooden spoon.

7.) Season with salt and pepper to taste and serve hot.

VEGAN REFRIED BEANS – THE END RESULT 

I used olive oil instead of coconut, because I hadn’t realised my jar expired two years ago! I also used Frank’s Hot Sauce for the chili component. This was extremely quick and easy to make. It doesn’t look overly appetising, but I enjoyed the taste. In future, I will use a salt-reduced vegetable stock, as the mixture was a bit too strong. I topped it with two mint leaves from our garden and served it hot with tacos. A winner!

I hope you enjoyed this first post in The Vegan Cookbook Challenge! Let me know if you’ve made refried beans before and have any tips on how to improve it. Thanks for reading! 

Peace & Love xoxo