This Refried Beans Recipe was so masterfully created that it might actually trick your taste buds into thinking it’s the real deal. Surprise your friends or family with this refried “beans” recipe that… well… doesn’t have so much as a single pinto in it.
All right! So you’ve got your Medjool dates (we use a LOT of these in our recipes. You can seriously use these things for anything; I swear), which are, of course, high in calories, but PACKED with fiber. We’re only using eight for this recipe, though, so you might be spared of the frequent trips to the bathroom that both dates AND real beans would give you.
You can’t go wrong with sun-dried tomatoes. Sweet, savory, and oily, the three tablespoons you use for this recipe will give you a ton of vitamin C, vitamin K, lycopene, and iron. Don’t forget those walnuts: they’re a super-strong anti-inflammatory.
Oh, celery… let’s be honest here. There’s not much in celery but vitamin K (almost 40% of your daily value, I might add) and water, but it gives it the “beans” a nice bit of texture and certainly won’t hurt you.
Fun fact: red and green bell peppers are actually the exact same fruit – it’s just that the red ones are ripe and the green ones aren’t. The red ones are sweeter BECAUSE they’re ripe, and you’ll definitely want to use them here because they have NINE TIMES the level of lycopene than their unripe brethren. They also have twice the level of vitamin C. (Also, the green ones are bitter and gross like the Donald Trump. You can disagree, but you’re wrong.)
Coconut aminos is like a healthy version of soy sauce. It’s got a lot less salt, but a similar taste that goes great with this recipe.
Don’t forget to season your “beans.” Nobody wants bland Mexican food. The addition of turmeric, coriander, cumin, paprika, black pepper, and cayenne pepper will not only make this NOT taste like shit, but they will give you anti-inflammatory effects, provide you with important minerals like manganese and iron, and help with digestion.
This stuff’s good in the fridge for a week, so go ahead and go nuts with your meal-prep. The next day at lunch, you might not even remember it isn’t actually refried beans.
This mixture isn’t beans at all, but tastes just like this Mexican classic. Spread it on tacos, dip nacho chips in it or add it to a salad.
Raw Refried Beans Recipe
8 Medjool Dates
3 T Sun-dried Tomatoes
1 Cup Walnuts
1 stalk Celery
½ Red Bell Pepper
½ Green Onion stalk
2 tsp Water
½ tsp Coconut Aminos
½ tsp Turmeric
½ tsp Coriander
½ tsp Cumin
¼ tsp Paprika
pinch black pepper
pinch cayenne pepper
- Soak the sun-dried tomatoes and dates for a few minutes in warm water to soften them. Drain the water and remove pits.
- Process the walnuts in the food processor until ground. Transfer to a bowl.
- In a food processor, combine the other ingredients until relatively smooth. Add back in the ground walnuts and continue to process until smooth (some chunks will remain).
Yield: 2 cups
Freshness: 1 week
This post was created with the help of Grammarly.