Refried Beans

This recipe is all about homemade refried beans, a beloved meal for both kids and adults alike. With a gluten-free option and vegan alternative, these beans are versatile and can be enjoyed by a wide range of dietary preferences. The unique twist in this recipe involves incorporating a fermented element in the soaking liquid, and it’s highly recommended to try making your own kraut to accompany the refried beans for an even more delightful dining experience.

Yield: 12 cups

INGREDIENTS:

• 4 cups pinto or Anasazi beans
• 1–2 tablespoons any fermented brine (if available)
• 4–5 cloves garlic, minced
• 1 tablespoon salt, or more to taste
• ½–1 cup olive oil or good-quality lard, melted
• Any kraut or ferment for topping (e.g., Smoky Kraut, Curtido Rojo, Curried CauliKraut, Naked Celeriac Kraut, Scape Kraut, Onion and Pepper Relish, or Tomatillo Salsa)

INSTRUCTIONS:

1. Put the beans in a large bowl or pot and generously cover them with water. It’s important to use enough water to keep the beans fully submerged as they will double in size during soaking. If available, add 1-2 tablespoons of any fermented brine to the water. Cover the bowl or pot and set it aside. After 12 hours, pour off the soaking water and replace it with fresh water.
2. When you are ready to cook the beans (ideally after 24 hours of soaking), drain the soaking water and rinse the beans.
3. Place the beans in a pot and bring them to a boil. Be cautious of any foam that rises to the top and carefully skim it off. Reduce the heat and simmer the beans until they are soft, which typically takes about 1½ hours. Check occasionally to ensure that there is enough water covering the beans as they cook.
4. Once the beans are soft, remove them from the heat and drain them. Return the beans to the pot and add minced garlic, salt, and melted olive oil or lard. Mash the beans using a potato masher, aiming for a smooth and creamy texture. Add fresh water as needed to achieve the desired consistency. It’s important to note that homemade refried beans are smoother and softer than their canned counterparts.
5. When you’re ready to serve the refried beans, warm them over medium heat. They can be enjoyed in a bowl, as a filling for burritos, or in tacos. Top them with your choice of kraut or ferment for added flavor and texture. To warm up leftovers, add more water to the pot and stir often to prevent sticking.

By following these instructions, you’ll be able to create a large pot of flavorful refried beans that can be enjoyed as a meal or utilized for various snacks and dishes. Don’t forget to start the preparation a day in advance to allow for soaking time. Get creative with your choice of kraut or ferment topping and savor the smooth, creamy, and homemade goodness of these refried beans.

Fermentation and Beans:
Adding fermented brine to soaking beans helps break down the complex sugars (raffinose and stachyose) and neutralize phytic acid, making the beans more digestible.