Refried Beans Two Ways

Refried beans are among my very favorite foods, but these ones, eaten this way,  were magical...  Um...magical...?  Why not?  The ones I made here were "Rosario Guillermo's Frijoles Refritos" from World Vegetarian by Madhur Jaffrey (beautiful and useful book - get it).  But it was a very simple recipe, and the key, I think, is to cook your beans originally to a very soft consistency, then to make sure to add enough liquid when re-frying to make them nice and creamy.

Above, I had them with a baked potato with a dollop of Vegenaise and a handful of snipped chives from my kitchen garden, as well as a scoop of homemade guacamole, just simply done with avocado, lemon juice, and salt.  Yum.

And here they are with some homemade whole grain tortillas, cut up, brushed with oil and sprinkled with salt, and baked until crisp, as well as a salad with romaine, jicama, radish, avocado, and salsa.

The moral of this story is: make your own refried beans and eat them often.  You will be rewarded with perfect health and taste buds that sing your praises...;)