Vegan Refried Black Beans. Web in a skillet, heat olive oil until shimmering. Web in a large deep pot, add the drained soaked beans, vegetable stock, water, bay leaf, quartered onion, and smashed garlic cloves.
Then mash beans to a creamy consistency using a potato masher, fork, or immersion blender. Web in a skillet, heat olive oil until shimmering. Web stir in the beans and water.
Heat a skillet or pan over medium heat. In a saucepan over medium heat add water or broth. Drain and discard water and place in a large pot.
Mash in the beans and cook to desired texture. Add the black beans and 1/2 cup. Web stir in the beans and water.
In a small bowl mix the seasonings: Web add the garlic and cook until fragrant, about 30 seconds, before adding the diced green chiles and hot sauce. Use a potato masher to mash the beans in the pan.
Web ingredients 1 teaspoon olive oil optional 15 ounces black beans 1.5 cup liquid (water or veggie broth) 1/2 habanero pepper 1/4 cup white onion 1 teaspoon. Web once the beans are fully mashed, heat up a pan on the stove. Add in a bit of oil, then add the beans to the pan.
Then mash beans to a creamy consistency using a potato masher, fork, or immersion blender. Add onion powder, garlic powder, cumin, coriander, salt and pepper and stir to combine. Web add the cooked black beans (and liquid from the pot) to the frying pan.
