Trying to embrace the vegan food lifestyle my husband finds the most amazing recipes. He found this wonderfully scrumptious recipe from the Herbivoracious blog. He calls them “Vegetarian Frijoles Charros – Mexican Cowboy Beans with Smoked Onion” but since they are so freakin tasty in our house we call them AMAZING~Smoked Vegan Beans.
Call them what you want but make them and enjoy an amazing, savory and creamy dish that you can serve with just about a ton of things. We have put them in fajitas, served on the side of veggie dogs, or simply with a salad and corn bread but the possibilities are vast. We are going camping this weekend so we will precook our beans in the pressure cooker to bring along and the rest throws together really quickly.
These can be made low fat by replacing the oil with a quick spray of cooking oil. We have made them without the chilies and with and both ways are amazing but we did not use the type of chilies he used so I can’t say how his are exactly. Obviously without the chilies this recipe is a little more kid friendly if your kids are sensitive to heat. We also did not use the type of onion he suggests and I add a little more garlic because I love it. Another change we made is how we smoked our onions so make sure to look at his recipe to choose which way you would prefer to smoke your onions.
Here is how we put his recipe together but the credit is ALL his, just marvelous!
AMAZING~Smoked Vegan Beans
1 handful smoking wood chips
1 large onion, chopped (depending on how you grill them you may need larger pieces then cut them down after you cook-ours fell through the grill plate we had)
2 whole dried chilies of your choice
Cooking spray (he used 3 T oil-your choice)
3 garlic cloves, thinly sliced
Salt to taste (the tomato paste and crushed tomato have a lot of salt in them so start with less and adjust up it can be too salty-our first batch was)
3 tablespoons tomato paste
1/2 cup canned crushed tomato
4 cups unsalted home-cooked pinto beans, and 1-2 cups of their cooking liquid
Prepare your home-cooked pinto beans the way you prefer. We cook our in a pressure cooker for 26 minutes and they turn out perfect. Make sure to keep all the cooking liquid.
Bring your grill to approximately 600° then put a handful smoking wood chips inside of some tinfoil, fold it securely, poke some holes into it and place onto your hot coals.
Slice up your garlic and set it aside until you need it. Chop your onions and place onto a grill plate with holes for the smoke to get through and place onto your hot, smoking grill and grill with the lid closed for 7-10 minutes. Check at 7 minutes to be sure they do not burn, the end ones might burn a little but that is ok.
Cook your peppers for a minute or two on each side in a hot pan to soften them up a bit. Pull them out of the pan and chop into small bite size pieces then put them back into the pan with a little cooking spray (or oil) and add the smoked onions, garlic and a teaspoon of salt and cook until it all softens up, maybe 2-3 minutes.
Add the beans, one cup of the bean liquid and the crushed tomatoes, bring it up to a simmer then reduce the heat and cook them for another 15 minutes. Taste to see if you need to add more salt or more bean liquid to your desired consistency then serve and ENJOY!