2 - 14 oz. cans black beans
2 - 14 oz. cans kidney beans
2 - 14 oz. cans vegetarian refried beans
1 can beer (or veggie broth)
1 yellow onion, diced
2 jalapenos, seeded and diced
Cajun seasoning (any vegan brand)
1/2 teaspoon liquid smoke
2 - 14.5 oz. cans diced or crushed tomatoes
2 cloves garlic
4 tablespoon olive oil
salt and pepper to taste
hot sauce to taste (I like Cholula)
3 dices potatoes (optional)
In a large stew pot, heat olive oil over medium heat, add onion, jalapenos, and garlic. Sweat 3 - 5 minutes, or until just translucent. Pour in beer (or broth) to deglaze pan. Add tomatoes, black beans, and kidney beans. Bring to a simmer. Add liquid smoke and seasonings. Stir. Add refried beans and stir until refried beans have "melted". Return to a simmer and let cook for about 20 minutes. If you choose to add diced potatoes, I like to add them just after deglazing.
My carnivorous husband really likes this dish, and I like it because it's sinfully easy. If you prefer to use fresh ingredients, all the better, but for a weeknight comfort-food dinner, the is fantastic. Adjust seasonings at will. Add grated "cheddar" and "sour cream" with freshly chopped scallions for a delightful topping.