Homemade Refried Beans - Sprouted & Organic!
We buy organic Pinto beans in bulk from a local farmer after “bean” harvest. We then sprout and make large batches of refried beans for our Mexican meals. I have two big muscled, bean eating brothers but shhhh, you didn’t hear it from me.
Ingredients
Pinto Beans
Water
Cumin
Salt
Directions
1. Soak for 8 hours
2. Rinse and wrap in towel
3. Wait 24 hours (Re-rinse & wrap for longer sprouts)
4. If you want only sprouted beans, separate them out
5. Put them in a pot, add water and simmer for 6 hours or until soft
6. Add more water as needed throughout the simmering time to keep from burning.
7. Add Cumin and Salt to your taste
8. Simmer for another half hour to hour to absorb the spices into the beans
9. Use an electric mixer to blend the beans to a refried bean texture (It will be VERY hot so be careful!)
10. If there is too much water or the beans aren’t throughly cooked before blending, they will be sloshy. Make sure the water level is at least an inch below the beans and they are VERY soft.
11. Serve or Preserve (Eat it or Freeze it!)
More recipes found on Chef Shae Column :)
Chef Shae
September 2013
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We moved from the city to the country in 2005. Since then, we have been building structures, raising livestock and growing some of our own foods. We are crazy about family, nutrition and want the best for our growing family.
