So, my blog isn't going to be the most interesting place for a few posts. I've been really into making tasty bigger things that require tasty smaller things to be made first, so here I am with some basics.
Recently, I got into tortas, a classic Mexican sandwich that is griddle-baked with a variety of fillings such as beer-braised beef short ribs, chipotle chicken, garlicky shrimp and goat cheese. Unfortunately, they don't tend to be the most vegan-friendly option.... as you can tell. So I've been poking around and working off of other recipes to make my own.
Step one of a torta is refried beans... Good refried beans. So... bam!
Spicy Vegan Refried Beans with Ancho chiles
- 8 oz dried black beans
- 8 oz dried kidney beans
- Kosher salt
- 1 bay leaf
- 2 medium onions, 1 split in half and tooth-picked, one chopped
- 1/4 c vegetable oil
- 3 garlic cloves, minced
- 1 jalapeno pepper, seeded and minced
- 2 T chipotle peppers, in adobo sauce
Procedure
1. Place beans in a large bowl and add 1 gallon water. Stir in two tablespoons kosher salt. Set aside at room temperature and let rest overnight. The next day, drain and rinse beans. Transfer to a large Dutch oven. Add bay leaf, split onion, and 3 quarts water. Bring to a boil over high heat, reduce to a bare simmer, cover, and cook until beans are completely tender and skins are loose, 2 to 2 1/2 hours. Discard onion and bay leaves. Drain beans, reserving liquid.
2. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add onions, garlic, and jalapeño (if using) and cook, stirring frequently, until softened but not browned, about 3 minutes. Add beans and chipotle (if using) and cook, folding with a wooden spoon until homogenous. Add 2 cups of reserved bean liquid. Mash beans with a potato masher until desired consistency is reached, adding extra cooking liquid as necessary to loosen to desired texture. If smoother texture is required, use a hand blender or a food processor to process beans to desired texture. Season with salt to taste.
Soon... we will get here. Till then, all miiiiine.
