Refried Bayo Beans or Mayocoba Beans

Olivia Lopez, Cooks Without Borders Mexican cooking expert, taught us this quick way to make fabulous vegan refried beans. First, make a pot of Bayo Beans (Frijoles de Olla). If the dried beans were fresh, they should be ready to use in the recipe about an hour after you bring them to the boil, longer if they’re not as fresh. You’ll use some of the beans and some of the liquid in this recipe; save the rest to eat on their own.

We wrote about bayo and mayocoba beans in May 2021.

Serves 4,

Ingredients

2 tablespoons grapeseed, canola or olive oil

2 garlic cloves, minced

1/4 teaspoon chile flakes

2 cups cooked Bayo Beans or Mayocoba Beans, drained from their liquid (but keep the liquid)

1 cup cooking liquid from the Bayo Beans or Mayocoba Beans

Salt and freshly ground pepper to taste

Instructions

1. Heat the oil with the garlic in a medium skillet over medium-low heat; once the oil is hot, add the chile flakes and cook till the garlic is fragrant and just starting to turn golden, about 3 minutes (do not let it brown).

2. Stir in the drained beans and 1/2 cup of the cooking liquid, raise heat to medium and let them simmer 4 or 5 minutes, stirring frequently. In another minute or two, once the liquid reduces, remove the pan from the heat. Use a potato masher to mash the beans, leaving some chunks so it’s not completely smooth. The beans should quickly become creamy; if they’re too dry, add more of the cooking liquid, mashing it into the beans until it’s a consistency you like. Add salt and pepper to taste.