Sunday, July 20, 2008

Jennifer's Traditional Refried Beans



All things fell into place this weekend for me to try Jennifer's Traditional Vegan Refried Beans from Veg*n Cooking and Other Random Musings. I've had my eye on her recipe for a while, which she described as a more authentic version than recipes with stronger flavors. Friday I picked up local jalapenos and organic pintos from Local Harvest Grocery, so I was set to soak the beans Friday night and keep an eye on the crockpot Saturday morning. I ended up cooking them on high for about four hours.

Jennifer's recipe is delicious! The beans have a straightforward pinto taste with a hint of garlic. This simple dish will complement rather than compete with other flavors in the meal. Just right to accompany one of those incredible looking sauces that Jennifer creates.

Coming soon, I've got a plan for those poblanos, and it involves more practice with cooking rice!

12 comments:

  1. Mmm..that looks delicious, Lisa. I have never really used a crockpot, but I can say for sure that pressure cookers are a great way to cook beans. Once soaked and rinsed, they get done in 15 minutes in my pressure cooker.

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  2. Those look good!
    I really love Jennifer's recipes! I with I could get my hands on more Mexican/Latin American ingredients over here.

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  3. These look really yummy. I swear some day I'll cook my own beans!

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  4. Show Me,

    Since making these beans, I have been perfecting the recipe. For starters, I think Jennifer meant to end up with 3-4 cups of COOKED beans, but the recipe read as though you were supposed to start with that many dried beans. I've also come to realize that the onion flavor is not strong enough and that the beans fry better with a bit more oil. I since updated the original recipe to include these changes.

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  5. Yum! I so adore re-fried beans! I can't get pintos where I live, but I'm currently visiting family in the States and am eating them pretty much every day! I am also a die hard dry bean believer. I stopped buying canned almost 2 years ago and now I'm hooked!

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  6. What a gorgeous picture! The recipe sounds so yummy!

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  7. Hi Lisa,

    It's nice to know that I have a fellow vegan in the St. Louis region. I am going to link to you so I can try your recipes more. That potato basil green bean pasta looks awesome. i am going to make it tonight! I'll let you know how it goes.

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  8. I've never tried beans in the crockpot. Thanks for the great idea! Those beans look wonderful!

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  9. Oh my gosh. That looks so good. Can't wait to see what you're doing with the poblanos!

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  10. Nupur, that's quick! I don't know whether I can deal with another gadget though. I've got old house syndrome with next to no storage space!

    Mihl, Mexican is one of our favorite types of food. That would be hard to have limited access!

    Erin, I gotta tell you I'm a slacker and usually use canned beans too.

    Wet Blanket, thanks for the tips. This did make a lot of beans, but that worked out just fine for an enchilada casserole.

    Shellyfish, enjoy your pintos while you're here!

    Thank you Voracious Vegan! I really enjoyed checking out your blog as well and will be back!

    Amie, congrats on going vegan! Let me know if there's any info at all I can help out with. Hope you like the pasta; it's super easy.

    Jennycestcake, thank you!

    Destiny's Kitchen, hi again! I hope the poblano dish turns out well. That post will be "coming soon" but not immediately.

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  11. awesome! i had printed out her recipe to try and now i know i NEED to make it as soon as i can! mmmmmmmmmmmm! what a great review - and as always - your photos are beautiful (and they make me soooooooooooo hungry)!

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  12. Thank you Jessy! Check out the link to her recipe again because they made some adjustments to it.

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