Refried Bayo or Mayocoba Beans
Recipe by: Leslie Brenner
Based on a method by: Olivia Lopez
My friend Olivia Lopez, Executive Chef and Co-Owner of Molino Olōyō in Dallas, taught me this quick way to make fabulous vegan refried beans. First, make a pot of Bayo Beans or Mayocobas (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.
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
Heat the oil with the garlic in a medium skillet over medium-low heat; once the oil is hot, add the …