Smoky Chipotle Vegetarian Refried Beans

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  • Total Time: 0 hrs 25 mins
  • Hands-on Time: 0 hrs 5 mins
  • Makes: servings

Black, wrinkly chipotles are ripened jalapenos that have been dried and smoked. They are most often used to add a charred, barbecue flavor to meats and sauces, but we use them here to boost the flavor of vegetarian refried beans with rich, satisfying depth.



    1. Toast the dried chipotle pepper and garlic in a dry skillet over medium heat for 3 minutes. Remove from pan and place in a small bowl of water. Let soak 15 minutes.

    2. Toast the cumin and coriander seeds in a dry pan over low heat until fragrant (30 to 60 seconds). Transfer to the bowl of a food processor or blender along with dehydrated pepper, broth and salt. Puree until liquefied. Set aside.

    3. Heat the vegetable oil in a large skillet over medium-high heat. Add the beans and stir well. Cover and cook 5 minutes to soften.

    4. Uncover the pan and begin to mash the beans using the back of a wooden spoon. As the mixture begins to look dry, add 1/2 cup of the chili-broth mixture at a time to moisten. Continue until all beans are mashed. Fry an additional 3 to 4 minutes, or until cooked to your liking.

    Serves 6 to 8.

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