Traditional refried beans are literally pan-fried in lard. Gross! I tried making "vegetarian" refried beans, but something just wasn't quite right. After many not-quite-there attempts, I think I finally got it right.
1 1/2 c. cooked pinto beans
1/8 c. olive oil
2 T. vegetable broth powder OR vegetarian beef-flavored bullion (check the bulk section of health food stores)
2 T. minced garlic
1 t. Real Salt (more to taste)
1/2 t. cumin
Water
Place all ingredients except water in a food processor fitted with a metal S-shaped blade. Begin processing on medium speed, drizzling a few tablespoons of water at a time until desired consistency is reached. Stop after about 30 seconds, scrape down the sides, and process again for 30 seconds. Continue processing and scraping until beans are very smooth. Adjust seasonings to taste. (If you like chunkier beans, leave them chunkier.) If desired, add some minced onion and pulse to combine.
If not using beans right away, store in an air-tight container in the refrigerator. If using immediately, place beans in a medium-sized pot or skillet. Cook over medium-low heat, stirring frequently, just until heated through.
Variation: Use other kinds of beans. This is similar to hummus, only that the seasonings are slightly different. My favorite non-pinto-bean combination is 1/2 white beans and 1/2 black beans. Using all black beans is also delicious.
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