SERVES 4 TO 5
These refried beans are a wonderful dish to prepare for a crowd. You can make the beans a day or two ahead of time and then simply reheat them with a little oil, water, and adobo chili sauce. Use the Adobo Chili recipe from Chapter 10 to make this dish completely homemade.
3½ CUPS COOKED PINTO BEANS
3 CUPS VEGETABLE BROTH
2 TABLESPOONS ADOBO CHILI SAUCE, DIVIDED
1 TABLESPOON COCONUT OIL
1 OR 2 CLOVES GARLIC, MINCED
½ CUP WATER
SALT TO TASTE
FRESHLY GROUND BLACK PEPPER TO TASTE
1. In a saucepan, combine the pinto beans, vegetable broth, and 1 tablespoon of adobo chili sauce.
2. Bring the mixture to a boil and then reduce the heat and simmer for 10 minutes.
3. Set the beans aside for 10 minutes. (You can also prepare the beans 1 or 2 days in advance.)
4. In a heavy skillet, heat the coconut oil over medium-high heat. Add the garlic and the remaining adobo chili sauce and cook for 1 minute.
5. Stir in the cooked beans along with the water.
6. Reduce the heat and simmer the mixture for 5 to 10 minutes, stirring and mashing the beans with a wooden spoon.
7. Season with salt and pepper to taste and serve hot.