Hands-Down Best "refried Beans"

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READY IN: 16hrs 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb 15 bean soup mix
  • 1
    onion, minced
  • 3
    garlic cloves, minced
  • 1
    teaspoon chili powder
  • 1
    (6 ounce) can tomato paste
  • 12
    lb chopped Polish sausage (or suitably flavored Tempah for vegetarians or vegans)
  • 2
    2 tablespoons of better than bouillon chicken base or 2 tablespoons flavorful vegetable stock, see note
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DIRECTIONS

  • Soak the beans overnight, then rinse thoroughly. Cover with water times three (i.e., water three times the depth of the beans) in a large pot. Bring to frothy boil for one hour, then drain and rinse the suds off the beans.
  • Return to pot or a crockpot, add remaining ingredients. Bring to boil, then set to low and cook for 6-8 hours more, adding water or broth as necessary. Even if you burn a little on the bottom of the pot, all is well -- the toasty taste will blend into and enhance the Grand Finale.
  • After all this cooking the beans should resemble lumpy brown gravy. Ladle two cups or so at a time into a food processor or blender in batches, blend until very smooth.
  • Use in place of traditional refried beans -- or reheat with just enough broth (or wine)to make an excellent gourmet soup -- and enjoy!
  • NOTE: For Vegetarians use the vegetable stock and remember to only use the Tempeh as stated.
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