Scott Jurek's Smoky Chipotle Refried Beans Recipe

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: monterey jack cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with reduced calories.

Soak 3 cups of dried pinto beans overnight.

The next day, strain and rinse the soaked beans.

Chop 1 medium onion and 2-3 cloves of garlic.

Prepare 1/2 inch slice of kombu seaweed and 2 dried chipotle chili peppers.

Fill a large pot with the soaked beans and water, about 2 inches above the beans.

Turn the heat on high and bring to a boil.

Once boiling, reduce heat to medium-high and simmer for about 1 hour.

After 1 hour, check the beans; they should be done. Drain the beans, keeping about 4 cups of the cooking liquid.

In a food processor, blend one of the chipotle peppers with the beans and half an inch of kombu.

Add 1.5 teaspoons of sea salt and 1 tablespoon of olive oil to the food processor.

If needed, add 1/2 cup of the reserved cooking liquid to help process the beans.

Blend until smooth, then return the mixture to the pot.

Simmer the blended beans on low to medium-low heat for about 20 minutes to allow flavors to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens