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Pressure Cooker Fat-Free Refried Beans II

Yes this is a repeat recipe, but this one has more flavor. I love to use these beans on a bed of organic spring mix leaf salad topped with some broken Baked Tostitos. I then garnish the dish with some grape tomatoes, cilantro, and chopped green onion. Sometimes I add some salsa and Pam loves Trader Joe’s Peach Salsa on hers. We call that dish a Tostada Salad and it happens to be Pam’s favorite vegan dish.

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Pressure Cooker Fat-Free Refried Beans

Beans have become a staple in my meal plans these days. One common way to enjoy beans in Southern California is refried in Mexican Restaurants. So I set out to find a way to make these without fat or any animal products. I found a recipe on fatfreevegan.com and gave them a try. They were quite good, but needed a little more bite so I modified the recipe to fit Pam and my tastes. You could add some chopped hot peppers to the recipe or simply pour some Pico Pica Hot Sauce on them after they’re served. — These are surprisingly good on top of a bed of salad greens and some low-fat (or fat-free if you can find them) tortilla chips. I call this a Tostada Salad.

Click on the beans to see the recipe.

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