I make a big pot of beans once a week in the winter. I had a couple recipes that I would switch around. Then I decided that I could use just dried herbs(except for the two cans of Rotel that I throw in) and make it easy and they turned out great! I fill a bowl with greens, spinach, or kale or collard greens, then dump a bunch of beans on top and heat the whole thing in the microwave. I might add vegan sour cream, and/or roasted sunflower seeds, and/or I might toast a piece of bread and break it up into the beans and greens. This photograph is beans on top of brown rice. Another great place to start.
I used calypso beans. They are beautiful all black and white splotched and they taste terrific cooked like this:
Delectable Beans
2 cups of calypso beans soaked overnight in 4 inches of water to cover
3 Tbsp of granulated onion
2 Tbsp of dried coriander
2 Tbsp of dried fennel
1 rounded Tbsp of dried oregano
2 Tbsp of smoked paprika
2 Tbsp of dried roasted garlic
4-5 small or 2 large bay leaves
2 cans of Rotel tomatoes and peppers
Soak 2 cups of calypso beans in 4 inches of water to cover overnight. Next day, drain your beans and rinse well. Here is where the instantPot comes in if you have one or a regular large pot on top of the stove will work. Dump your beans in your pot of choice and then add all of the dry spices on top of the beans. Stir the beans so they are coated with the spices. Then add the two cans of Rotel and stir those in. Now add enough water to just cover the beans and then a half a cup more water. Stir and distribute the water throughtout the beans. Make certain the beans are well covered once distributed, add more water if needed. Now on the InstantPot, cover and hit the bean button. Add time until 25 minutes shows on the front. You are done. In 25 minutes the beans will be done but the beans will still be under pressure. I just wait until the pressure gauge at the back of the lid, releases, then I open the lid tilting it away from me and look inside. The beans will be done in less than an hour! In a pot on the stove get the pot boiling then turn it done to low and simmer for 3-4 hours, stirring every 1/2 hour or so. Enjoy!
Refried Beans
I was looking for a refried beans recipe since so many refried beans you buy are loaded with oil! Dr. Fuhrman's book "Fast Food Genocide" has a slow cooker refried bean recipe(pg. 250) that I just cooked in a pot on top of the stove. It took a few hours but came out delicious and this is going to be my new go-to meal when I need something quick and nutritious.:)
Refried Beans
3 cups dry pinto, black or other beans, rinsed
1 large onion, coarsely chopped
2 jalapeno peppers, cored and seeded then chopped
3 Tbsp, minced garlic
2-3 tsp. chili powder
1 rounded tsp cumin
1 tsp. pepper
9 cups low sodium vegetable broth
Saute the onion, garlic, and jalapenos until the onions are translucent. Add the seasonings and coat the sauteed vegetables with the spices. Saute for a couple more minutes. Add the beans and broth and stir to combine, then bring to a boil and then put the lid on and turn way down the heat until simmer and simmer for a couple of hours. Once beans are starting to soften, take a potato masher or hand blender and smash or blend a bunch of the beans to thicken them. I continued to simmer the beans as I did this. Then I would smash some more after 20 minutes or so. Then again until you get a good thickness of your refried beans.:) Have over rice or quinoa or spread on a toasted corn or flour tortilla and top with lettuce, tomato, salsa, and avocado or vegan sourcream or both!:)