Vegan Recipes

REFRIED BEANS WITH NON-DAIRY QUESO FRESCO

refried beans with non-dairy queso fresco

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REFRIED BEANS WITH NON-DAIRY QUESO FRESCO
Instructions
  1. Cover your dried pinto beans in a pot with water. Add epazote and garlic cloves. Bring to a boil and reduce to a simmer for 1 1/2 to 2 hours.
  2. Drain the pinto beans but reserve the starchy liquid. Throw out the garlic and epazote that was cooked with the beans.
  3. In a pan heat your coconut oil until it is very hot. Add the chopped onion and cook until soft and caramelizing. Add the beans and stir in with the onions.
  4. Pour in one cup of reserved bean broth.
  5. Mash beans with a potato masher. Reduce heat to medium and cook, stirring, until the beans are as smooth or chunky as you would like.
  6. For Queso Fresco, soak your macadamia nuts in a bowl of water overnight.
  7. The following day, pulse in a food processor with the remaining ingredients.
  8. Wet a cheesecloth and wrap the mixture tightly to drain the liquid. Chill for 8-12 hours and serve with refried beans.
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