We are prtty excited to welcome Geralee to our team with this her first recipe on Tenina.com. Geralee is a vegan (and happens to be my daughter in law.) She is American and lives here in Australia and cooks a lot for her little family. Thanks Geri and welcome!
'This recipe is a go to in my home! Its quick, it's easy and absolutely delicious! If you want a refried bean recipe thats Vegan/Plant Based, then this is the one for you.' -Geralee Holder
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1/4 Whole Brown Onion
- 2 Wholes Garlic Cloves
- 20 Grams Cobram Estate Extra Virgin Olive Oil BUY
- 1 Teaspoon Cumin Powder
- 3 x 400g Tins Pinto Beans
- 2-3 Teaspoons Pickled Jalapeños (Optional)
- Pink Salt Flakes to taste BUY
- coriander (cilantro), limes, tomatoes to garnish
Add Onion, Garlic, 10g Olive Oil and Cumin to TM Bowl and chop 5 sec/speed 5.
Sauté for 2 min/ 100 degrees/ speed 1.
Rinse off the Pinto Beans and add them to the TM Bowl.
Blend for 2min/ speed 5 until desired texture and consistency. If you feel the beans are too thick, then you can add 1/8-1/4 cup of water or veggie broth. Start with 1/8 cup liquid and add more if needed.
Warm mixture through for 3-5 min/ 70 degrees/ reverse/ speed 5.
Once warm add 10g Olive Oil and mix into beans.
(Optional) blend 2-3 tsp Pickled Jalapeños into beans.
(Optional) Garnish with Jalapeños, Cilantro, Lime Juice, chopped tomatoes, Salt.
Serve with Corn Chips, Salsa, Guacamole, or add as a side to your favourite Mexican Dishes. Enjoy!