Refried beans are one of life’s satisfying little pleasures. I really enjoy the creamy beans cooked with onion and garlic then smashed and stirred with some healthy fat.
The traditional refried bean recipe uses pinto beans, but our family loves using black beans. The recipe can be prepared on either the stove or a slow cooker and it keeps in the fridge for 4-5 days. You can top it with sour cream (if you can eat dairy), tomatoes, fermented salsa, cilantro, or raw cheddar.
What about the phytic acid? As long as you soak the beans overnight in water and then drain them before cooking, you remove most of the phytic acid from the beans. This helps keep the digestive tract happy when eating a healthy portion of beans.