Refried beans from Fermented Vegetables, 10th Anniversary Edition: Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes & Relishes (page 397) by Kirsten K. Shockey and Christopher Shockey

  • garlic
  • fermented vegetables
  • Show all ingredients...
  • Serves : 12 cups

  • EYB Comments

    Beans soak for 24 hours and cook for 1.5 hours. Can substitute Anasazi or cranberry beans for pinto beans, and lard for olive oil (non-vegan). See "Chili toppings" on previous page for fermented topping suggestions for the refried beans.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Curtido; Simple onion relish; Pepper paste; Tomatillo salsa; Chipotle squash kraut; Charred cabbage sauerkraut; Chow-chow

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Beans soak for 24 hours and cook for 1.5 hours. Can substitute Anasazi or cranberry beans for pinto beans, and lard for olive oil (non-vegan). See "Chili toppings" on previous page for fermented topping suggestions for the refried beans.

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