Vegetarian Refried Beans

Recipe By: N. Jay Sorensen, RD
Serving Size: 20
Categories: Rice, Potatoes and Beans
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1 pound pinto beans
3 cups vegetable stock
2 tablespoons extra virgin olive oil
1 large white onion — 1/4″ dice
4 cloves garlic — minced
1 teaspoon ground cumin
½ teaspoon ground coriander
2 tablespoons lime juice
1 tablespoon kosher salt
Clean the pinto beans, removing any broken beans and any foreign materials. Rinse the beans under cold water. In a large sauce pan, soak the beans overnight in cold water. Drain soaking water from the beans. Place beans and vegetable stoke in a large sauce pan and cook over medium heat until beans are tender. This will take 2 – 4 hours. Strain the stock from the beans and reserve. In a large sauté pan, sweet the onions and garlic with the olive oil over medium heat for 8 – 10 minutes, until the onions are translucent. Add the spices and sauté for an additional 1 – 2 minutes. Add the beans and 1-2 cups of the reserved stock. Mash the beans by hand to the desired consistency. Add more of the reserved vegetable stock as needed.