REFRIED BEANS (GLUTEN FREE)
After chatting in the Topic of the Month forum with chefs pamelad and I. M. Devine, I was motivated to take suggestions from them both and create this refried bean recipe. I love knowing exactly what's going into them! I used this recipe to make some simple cheese and bean tostadas. The beans are not pre-soaked and are simply cooked in a crock pot, but feel free to use your favorite cooking method. Cook time is crock pot cooking. *PLEASE NOTE: The distillation process removes the gluten and therefore, vinegar is gluten-free. The exception is malt vinegar, which is made from barley and is NOT distilled. If you still have concerns about vinegar, the Heinz brand white vinegar is made from corn, not wheat. If you find that you react to vinegar though, feel free to substitute lemon or lime juice instead. :)
Provided by Tinkerbell
Categories Beans
Time 6h15m
Yield 2 cups
Number Of Ingredients 12
Steps:
- Sort through dried beans and remove any pebbles, off-colored beans or debris. Rinse thoroughly and drain.
- Put beans in crock pot and add chicken stock and enough water to cover beans by about 3 inches.
- Cover and cook on low 6-8 hours or until tender.
- Drain beans, but reserve 1 cup of cooking liquid and set aside.
- Reserve about 1/2 cup of cooked beans and place the rest into food processor (or a large bowl to mash by hand).
- Pulse a few times and then add oil. Process to incorporate.
- Add tomato paste, vinegar, onion, jalapeno, garlic, salt, cumin and chili powder. Process until smooth and combined.
- Add reserved beans and pulse a couple times; just enough to break them up. Serve as desired.
Nutrition Facts : Calories 784, Fat 8.3, SaturatedFat 1.6, Cholesterol 5.4, Sodium 510, Carbohydrate 131.1, Fiber 31.1, Sugar 8.4, Protein 46.7
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