Oh boy! These are a vegan hit! All you need is fresh-cooked or canned black beans, a few portabella mushrooms, garlic cloves, and a little EVOO to bring this classic side to life! Leave the fatty lard out and enjoy the added health benefit of delicious mushrooms.
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 6-8
Tools and Tips: potato masher, hand mixer, emulsifier, food processor or blender.
Ingredients:
6 medium shredded portobello mushrooms caps – stems removed
30 ozs. Canned or fresh cooked black beans drained and rinsed
4-6 Garlic cloves
4 Tbsp. Real Extra Virgin Olive Oil (EVOO)
Optional: ground chile de arbol or other spices
Directions:
Heat pot over medium heat until you can feel warmth in the bottom when you run your hand over the cooking base – DO NOT TOUCH THE POT!
Add oil to pot.
Chop mushrooms and garlic.
Sauté mushroom and garlic in pot with EVOO.
Add beans to the mushrooms and garlic.
Cook together over medium heat, then reduce heat when beans start to bubble.
Continue to simmer and stir for about 10 minutes.
Optional: add ground chile de arbol to add a smoky, spicy flavor.
Use a potato masher to mash beans in the pot, or use an emulsifier, food processor, or blender to make refried beans smooth.
Serve hot as a dip, side, or filling for tacos and burritos.
Store leftovers in the fridge for up to 3-4 days.
Rachel Bieri 