I Believe in Pinto Beans: a simple basic gluten free vegan refried pinto beans recipe
Pinto Beans are a vegan’s best friend. So versatile, so nutritious (http://nutritiondata.self.com/facts/legumes-and-legume-products/4430/2), so dependable. While Black Beans are off smoking cigarettes with french girls, being the most fickle of friends, Pintos are right there with you. They got your back.
After years of effort (ie failures), I think that tonight I have hit upon a simple, basic recipe that is flavorful without being stodgy.
Vegan Pinto Beans
1 1/2 – 2 cups dry beans, soaked (with the water changed a few times)
2 medium large onions, diced
4 large cloves garlic, sliced
1 carrot, sliced
1 tomato, diced
vegetable stock powder
a few chipotles and adobo sauce from a can (if you want smokiness), or just some chilli of some sort
Dry roast the diced onion to make it a bit black before adding the oil. Then add the chopped garlic, cook it a bit before adding the carrot and the drained beans. Stir around a little to coat everything in the luscious flavors.
Add water, say twice the volume of the beans. Leave on a vigorous simmer for an hour or so.
When the beans are all soft, hopefully you will have reached the liquidity that you desire. If not, boil some of the water off for a while.
Then add the chilli stuffs, the tomato, a good squeeze of lime juice, a good dash of liquid smoke if desired, and add pretty much equal amounts of the herbs and double that in stock powder (maybe 1 tsp herbs, 1 tbsp stock?; I leave it to you to fine tune this to your own tastes). Add quite a bit of salt and pepper. Cook for another 10 minutes or so, until the tomato has disappeared etc.
You can then eat it as beans, or mash it up, blend it etc to make it more refriable.