Cooking from scratch is healthy, fun, and self-empowering. You decide what ingredients to use. My recipes feature lots of vegetables, spices, beans, whole grains, tofu, baked goods and desserts. All so tasty you won’t miss the meat, eggs or dairy. I do try to keep it healthy. I veer off-topic from time to time for reviews and things that catch my interest.
Tuesday, January 24, 2012
Wow Beans (Refried Pinto Beans)
Refried beans are a pretty pedestrian thing to make. I make my own for bean burritos to keep in the freezer. I've been reading a lot about umami, known as the fifth taste. The other four are sweet, sour, bitter, and salty. Umami imparts a more "delicious" and "savory" taste to food. There are certain ingredients you can add to a recipe to add to the "umami." I decided to apply those principals to my refried beans. Really, the beans I usually make are rather bland even with the spices and salsa I add. Wow! What a difference a bit of tamari and umeboshi vinegar made to my beans. I sat down and ate a small bowl, scooping the beans with some baked tortillas. No salsa, no nothing. It was really that good! I also like to add kombu to the beans while I cook them. It's said to reduce the "flatulence" factor and it does have some nutritional value. Something to keep in mind if beans make you toot!
Ingredients
1 cups dry pinto beans, picked over and soaked overnight
1 piece of kombu
1 TB olive oil
1/4 cup red onion, sliced and chopped
3 garlic cloves, minced
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3/4 tsp cumin
1/2 sp garlic powder
1/2 tsp coriander powder
3/4 tsp Summit Spice Susitna Chili Blend or your favorite chili powder blend
1/2 tsp cilantro, dried
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1/4 cup good beer, I used Sleigher Double Alt Ale, a rich dark beer
1 TB tamari* (Japanese soy sauce)
1 TB umeboshi plum vinegar*
1/2 tsp salt, to taste
Directions
Drain and rinse beans, place in pot and cover with water. Add kombu and cook for 1-2 hours until beans are well done. Drain cooking water and reserve a bit if you prefer not to use beer. In medium size saucepan, heat about 1 TB olive oil and saute onions for several minutes. Add garlic and saute a bit more until everything starts to get a bit brown around the edges. Add dry spices and saute for a minute. Deglaze pan with beer or reserved cooking water. Add the drained beans. Mash the beans and cook down a bit. Add tamari, vinegar, and salt. Taste and adjust salt if necessary.
*The tamari and umeboshi vinegar contribute to umami flavors so try not to omit.
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