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Vegan Refried Kidney Beans

I am a recipe hoarder! I never let a package or a magazine be thrown away without snapping a picture of a potential recipe. Even if it is not vegan as in this case. I can always adapt and change the items I do not want to include. I made this recipe for my food prep as it makes about 4 servings (perhaps more, but I eat lots of beans!).              

With $2 bucks and about $5 extra for the remaining ingredients, you can make six servings of this delicious meal! It is less than $2 per serving.        

I LOVE BEANS! All Brazilians (and most Hispanic cultures) love all kinds of beans. I rely on legumes as my primary source of protein. They have fiber, high levels of B vitamins, iron, calcium, phosphorous, zinc and magnesium.

Good source of folate, which is essential for women of child-bearing age. Good source of antioxidants and are low in saturated fat. This is how I made this kidney beans: no ham, of course, I omitted the Sazon and used cumin seeds instead; and just a touch of Annatto. Also, I love the beans whole so I can smash them just a little with a fork, however,  you can puree the beans after it cools with an immersion blender.

Vegan Refried Kidney Beans

Ingredients  

  • 1 pound kidney beans (cooked after being soaked overnight)
  • 2 tablespoons vegetable oil (such as grapeseed)
  • 1/2 cup white onion, chopped
  • 1/2 tablespoons cumin seeds
  • 2 tablespoons minced jalapenos, seeded (or not if you like spicy foods)
  • 1/4 cup green bell peppers, chopped
  • 1 tablespoon minced garlic (about 1 large clove)
  • 1 teaspoon annatto
  • 1/2 cup canned diced  or whole tomatoes with about 1/4 cup of the juice
  • sea salt and freshly ground pepper to taste
  • 3 oregano leaves Cilantro (optional)    

Instructions  

  1. In a large saucepan cook, the soaked beans in a lot of water, about 30 minutes or until the beans are tender. Set aside. In a large saucepan over medium heat, add oil, cumin seeds and cook for about 3 minutes.
  2. Add chopped onions, cook until fragrant and translucent, about 3 minutes.
  3. Add annatto, jalapeno, garlic, peppers and cook stirring occasionally for about 5 to 8 minutes. Season with salt and pepper to taste.  
  4. Add tomatoes and juice, bay leaves and the cooked beans. Lower heat and simmer for about 15 minutes, covered. Adjust the salt and pepper if necessary. Serve with rice and top with chopped cilantro.  

Vegan Refried Kidney Beans

Course Side Dish
Total Time 45 minutes
Servings 4 servings

Ingredients

  • 1 pound kidney beans cooked after being soaked overnight
  • 2 tablespoons vegetable oil such as grapeseed
  • 1/2 cup white onion chopped
  • 1/2 tablespoons cumin seeds
  • 2 tablespoons minced jalapenos seeded (or not if you like spicy foods)
  • 1/4 cup green bell peppers chopped
  • 1 tablespoon minced garlic about 1 large clove
  • 1 teaspoon annatto
  • 1/2 cup canned diced or whole tomatoes with about 1/4 cup of the juice
  • sea salt and freshly ground pepper to taste
  • 3 oregano leaves

Instructions

  1. In a large saucepan cook, the soaked beans in a lot of water, about 30 minutes or until the beans are tender. Set aside.
  2. In a large saucepan over medium heat, add oil, cumin seeds and cook for about 3 minutes. Add chopped onions, cook until fragrant and translucent, about 3 minutes. Add annatto, jalapeno, garlic, peppers and cook stirring occasionally for about 5 to 8 minutes. Season with salt and pepper to taste.
  3. Add tomatoes and juice, bay leaves and the cooked beans. Lower heat and simmer for about 15 minutes, covered. Adjust the salt and pepper if necessary.
  4. Serve with rice and top with chopped cilantro.

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