Soak beans overnight. Drain, rinse well and boil with fresh water until soft throughout. Use cooked beans as is, or use onion, garlic and spices to add layers of flavor as we did with our spiced refried bean recipe below. Use it as a delicious base for protein-packed burritos, taco salads, grain bowls, dips and sloppy Joes.
In a medium sauté pan on medium, heat oil. Add onions, garlic, coriander, cumin, chile powder and cayenne (if using). Sauté for 5 minutes until spices are fragrant and onions are soft. Add beans and cook for 5 minutes longer.
Add ½ cup water; using a fork or a masher, slightly mash beans. Remove from heat and let cool. Transfer cooled beans to an airtight container and refrigerate for later use.
MIX IT UP:
For a different flavor profile, substitute pinto for black beans; add 1 tbsp cocoa powder and 2 tsp chipotle peppers in adobo sauce.
We’ve packed this soup with a triple-punch of greens – kale, Swiss chard and spinach. These greens contain antioxidants that help fight against oxidative stress and may help in the prevention of cancer. We’ve also added a finishing touch of pepitas (also known as pumpkin seeds), toasted with aromatic turmeric and ginger.