Peppery Refried Beans (YUM!)
1 package of pinto beans
3 to 4 tablespoons of seasoned salt
1 tablespoon of parsley
sea salt (to taste)
5 tablespoons of pepper
1/2 white onion, chopped
1/2 garlic bulb (several cloves), chopped
2 heaping tablespoons of vegan margarine
1 whole green onion (onion pearl and entire green included)
3 to 4 tablespoons chili powder
1/2 of a cup of plain soy milk
My mate asked for refried beans, so I made these and he said they were the best he's ever had and to post them here. I hope you all enjoy them as much!
Cook pinto beans as package suggests, adding seasoned salt, parsley, sea salt, onions, chili powder, pepper and garlic. Make sure they don't run out of water, but you don't want them too runny, either.
After they're done, with a large spoon with holes in it, take your beans out and put them in a food processor. Add a half, or two-thirds a cup of bean juice from the pot, along with the soymilk. Blend until thoroughly incorporated.
In a frying pan, place the vegan margarine and make sure it's mostly melted, adding about two tablespoons of black pepper. With a wooden spoon, mix the two around, and then add your blended beans in. Fry for about 10 to 15 minutes, stirring constantly. Be careful of splatter.
When the beans look like a lot of the moisture has left them and are starting to stick to the pan, they're done.
Eat alone, or in breakfast tacos, or however you like!