Smoky Chipotle Vegetarian Refried Beans
Total Time: 0 hrs 25 mins
Hands-on Time: 0 hrs 5 mins
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.