The worst brownies ever.
Refried beans and I have a bad history. Both my parents detest them, so we never had them growing up. Then one fateful day, when I was about 10 years old, I attended a potluck at my best friend’s church. What kid doesn’t love potlucks? I was right in line first thing! Mac ‘n Cheese, fried chicken… and hello! brownies on the main dish table? Someone was speaking my language!
I took my booty back to a table, sat down, and took a big ol’ bite… of very firm refried beans. Words cannot express my severe disgust and utter disappointment. It’s safe to say it took me about 20 years to get over it.
The Best Refried Beans.
Anyway, the other night we were having a “there’s nothing to eat“ night, and there in the fridge was a container full of sprouted great northern beans waiting to be used. So I decided to make refried beans. Because I have no idea why. But they turned out amazing.
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The Best Refried Beans
Free of grain, gluten, eggs, dairy & sugar.
- 3 tablespoons olive oil or coconut oil
- 1 onion, diced
- 1 clove garlic, minced
- 3 cups sprouted, cooked great northern beans (learn how and why to sprout your beans!)
- 1/3 cup chicken stock
- 1 teaspoon Himalayan salt, or more to taste
- 1/4-1/2 teaspoon pepper
Heat olive oil in skillet over medium-low heat. (I use my cast iron skillet.)
Sauté onion until caramelized, then add garlic and sauté for a minute until fragrant.
Add beans, stock, salt and pepper.
Cook until thickened, stirring occasionally.
Eat however one usually eats refried beans. I just wrapped mine in a corn tortilla with a little rice.