*This recipe is suitable for any VitaClay model, but if using the stock pot (7800) or yogurt maker (7600) model, use additional liquid and check liquid levels half-way through, stir and add liquid if needed.
Re-fried beans are delicious: a great side to tacos, burritos, enchiladas or other Mexican dish. They’re also a great snack: pair them with a little bit of rice and you’ve got yourself a complete protein!
But who has time to cook beans once, much less twice? And do you really want to eat fried beans? Well, this recipe for mashed pinto beans cooked in VitaClay can solve all of your problems at once.
We recommend that you buy dried beans and soak them, for a few reasons:
- They taste better. Fresh always does.
- The phytates are neutralized when they’ve been soaked, which makes them more digestible (ahem), and also the nutrients are more available to our bodies.
- It gives them a faster cooking time, and in my opinion, a better texture and consistency after they’re cooked.
- Soaking’s easy. You can do it in your sleep! So give it a try.
Here’s the recipe for mashed pinto beans (you’re gonna love it):
Ingredients for Mashed Pinto Beans in Clay:
- 6-7 cups broth (Make your own! It’s free and healthier than store bought!)
- (use more liquid for the stock pot: 10-12 cups of broth or water for 5-6 cups soaked beans. Use more liquid if the beans are not soaked).
- 2 lb dried pinto beans, soaked and drained
- 1 red onion, chopped
- 5 cloves garlic, crushed and chopped or minced
- 1 T red pepper flakes (if you like it spicy)
- salt & pepper, to taste
- shredded cheese for garnish (optional)
- salsa or pico de gallo, for garnish (optional)
Directions for Mashed Pinto Beans in Clay:
- Throw everything into the clay pot
- Close, seal and cook on “stew” setting for 1-2 hours (check consistency—beans should be soft)
- Mash beans with a fork or potato masher, or blend smooth with an immersion blender
- Top with cheese and salsa before serving, if desired
