I made bean stew and soaked way too much beans for the folks in the house to consume in a single sitting. They were beginning to sprout in the bowl so I had to do something with them and I didn't want to make the same dish again. I remember my vegan friend, Chef Marla (who now resides in Bali), brought refried beans at a dinner party we were in. I particularly relished that stuff so I made some myself!
It kind of looks like peanut butter, doesn't it? If you make it without the spices, reduce the salt and use a sweetener (e.g. honey or agave nectar), it's actually going to taste a lot like peanut butter.
This recipe makes a bowl good for I don't know how many people.
You will need:
- 1 cup of dried beans
- 3 cloves of garlic, coarsely chopped
- ½ medium sized onion, coarsely chopped
- ½ teaspoon of marjoram (dried or fresh)
- 2 tablespoons of olive oil
- salt and pepper for seasoning
To make it:
1-3. Soak the beans on 4 cups of water overnight.
1. Add beans to 4 cups of boiling water.
2. Bring back to the boil and boil for 5 minutes.
3. After 5 minutes, turn the heat off; put the lid on and leave for 2 hours to cool.
4. Drain and rinse with cold water.
5. Put the beans back in a pan and cover it well with water. Make sure the water lever is about an inch above the beans.
6. Add garlic, onion, marjoram and 2 pinches of salt and a pinch of pepper and bring to the boil.
7. When it comes to the boil, bring the heat to low. Cover with a lid and simmer for 2 hours to tenderise the beans. Check periodically to make sure the water does not dry up.
8. Drain the water out.
9. Heat your olive oil in a pan over low heat.
10. Drop in a cup of beans at a time and mash it with a masher.
11. Add water to increase fluidity--about ¼ cup or more based on your judgement--just not too much.
9-11. Put beans with olive oil and ¼ cup of water in a food processor and blend away.
12. When all the beans have been mashed to perfection, check seasoning and serve.