Thursday, July 4, 2019

RECIPE: Vegetarian 'Refried' Beans with Garlic Scapes

There are masses of garlic scapes in the farm store!  Here's my latest way of using them to replace garlic.  I serve these alongside chili for those who like beans (I make our chili without beans).

These are 'refried' in the sense that they're sauteed after being simmered.  Most people think of refried beans as mashed, but we prefer them whole.  If you prefer them pureed, crush them with a potato masher or the back of a spoon as you add them to the pan with the onions.  You may need to add a little water for better consistency.

If you're not vegetarian, using lard, bacon grease, or chorizo drippings will make these even better!

"Re-fried" Beans with Garlic Scapes

Serves: 3 as a meal, 6 as a side

2 T. ghee
1 large onion, minced
10 garlic scapes, seed pod removed, stalks washed and sliced 1/8" thick
1 T. ground cumin
1 t. ground coriander
1 t. basil, crumbled between your palms
1 t. salt
29 oz can Black Beans (Eden Foods is the only brand I know without BPA in the can)
15 oz can Pinto Beans (Eden Foods is the only brand I know without BPA in the can)
For serving:
Queso or grated cheddar
Seeds inside the garlic scape seed pods

In a medium saute pan, melt ghee over medium heat and saute onions and garlic scapes, stirring occasionally, until starting to turn brown.  Reduce heat to low, cover, and cook until very soft.

Meanwhile, drain beans, rinse thoroughly, then drain again.

Add the beans and the spices to the pan, stir, and simmer on low heat until warmed through.  

Serve sprinkled with cilantro, grated cheese, and the garlic seeds from inside the pods.

(If you don't have garlic scapes, use 3 cloves minced garlic instead.)

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