Pacaya “Refried” Beans (Tepejilote Frijoles “Refritos”)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
18 Hearts of Palm 4 pepper Pepper, ancho, dried 1 tbsp Soy sauce (tamari) 0.16 cup dried uncooked split peas 0.50 serving Onion yellow (1 Medium / Serving) 20 tsp Chili Peppers, dried 50 gram(s) Beans, Dried, Large Lima Beans, Great Value (1/4c dry = 35g, 13 serv per 1 pound) 20 grams Cilantro, raw 0.16 cup Blackeye Pea (dried beans dry measurement) 0.16 cup Kroger - Lentils (dry) 2 tbsp Apple Cider Vinegar, Bragg's Organic
Soak for 24 hours 1/6 cup each of lentils, green split peas, large lima beans (e.g. butter beans), and blackeye peas (for a total of 2/3 cups of mixed beans) in within 1 cup of distilled water with 1 tablespoon of apple cider vinegar. Afterwords, blend in the NutriBullet Pro (or similar).
Spread some grape seed oil (excellent for high temperature cooking) on a copper pan (best non-stick pan), place said copper pan on a stove, and set the stove on high heat (level 9). Rub half an onion (in swirling motions) on the slick pan for 2 minutes (a chemical compound within the onion will further decrease friction on the pan, hence greater non-stick action), and then dice the onion and set it aside.
Chop (or blend) 10 hot, sun-dried chili peppers (20 tsp) and 4 sun-dried ancho (or morita) peppers, and set it aside.
Set pan to medium-high heat (level 7) and pour blended bean mix onto the pan with the chopped peppers. The beans should swell from a liquid to a thick bean gel after at least 5 minutes of swirling the beans around on the pan with a spoon (or other utensil). Once all liquid has solidified, set the pan to medium heat (level 5).
Add the diced onions into the bean mix, as well as one piece (18g) of "Hearts of Palms" (e.g. pacaya). Add 1 tablespoon of apple cider vinegar and 1 tablespoon of Tamari Soy Sauce (Non-GMO) onto the pan, and stir fry the beans, chilies, onions, and pacaya for 4 minutes, swirling the beans around the pan continuously to prevent the beans from sticking to the pan.
Take about 20 sprigs of cilantro (about 1/4 of a bunch) and hand-shred it into the bean mix. Set the pan to low heat (level 2) and swirl the bean mix around the pan for 1 minute.
Turn off the stove and serve.
Serving Size: Makes 1 4-cup servings
Spread some grape seed oil (excellent for high temperature cooking) on a copper pan (best non-stick pan), place said copper pan on a stove, and set the stove on high heat (level 9). Rub half an onion (in swirling motions) on the slick pan for 2 minutes (a chemical compound within the onion will further decrease friction on the pan, hence greater non-stick action), and then dice the onion and set it aside.
Chop (or blend) 10 hot, sun-dried chili peppers (20 tsp) and 4 sun-dried ancho (or morita) peppers, and set it aside.
Set pan to medium-high heat (level 7) and pour blended bean mix onto the pan with the chopped peppers. The beans should swell from a liquid to a thick bean gel after at least 5 minutes of swirling the beans around on the pan with a spoon (or other utensil). Once all liquid has solidified, set the pan to medium heat (level 5).
Add the diced onions into the bean mix, as well as one piece (18g) of "Hearts of Palms" (e.g. pacaya). Add 1 tablespoon of apple cider vinegar and 1 tablespoon of Tamari Soy Sauce (Non-GMO) onto the pan, and stir fry the beans, chilies, onions, and pacaya for 4 minutes, swirling the beans around the pan continuously to prevent the beans from sticking to the pan.
Take about 20 sprigs of cilantro (about 1/4 of a bunch) and hand-shred it into the bean mix. Set the pan to low heat (level 2) and swirl the bean mix around the pan for 1 minute.
Turn off the stove and serve.
Serving Size: Makes 1 4-cup servings
Nutritional Info Amount Per Serving
- Calories: 625.8
- Total Fat: 14.1 g
- Cholesterol: 0.0 mg
- Sodium: 1,142.4 mg
- Total Carbs: 127.6 g
- Dietary Fiber: 51.7 g
- Protein: 42.9 g
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